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Pierogies
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    • Ingredients

    Serves:

    Directions

    Heat the olive oil in a large skillet over high heat. Add the onions, brown sugar and salt and cook 4 to 5 minutes, until the onions begin to brown. Reduce the heat to medium-low heat and continue to cook the onions 20 to 25 minutes, adding a tablespoon of water occasionally to keep them from sticking to the pan.

    Place the potatoes in large pot filled with cold water to cover, stir in the salt and bring to a boil. Cook 20 to 25 minutes until the potatoes are fork tender, then drain. Mash the potatoes with the buttermilk, cheddar cheese, Parmesan and shallot until smooth.

    Place one teaspoon of the filling in the center of each wonton wrapper. Wet the two bottom edges of the wrapper with the egg whites and fold over the other side diagonally. Press the edges together to form a triangular dumpling.

    At this point you can trim the edges to make a half moon shape or just boil the dumplings in a large pot of salted water, 2 to 3 minutes, until the dough is cooked through. Drain and serve immediately with caramelized onions.

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    1 Comment

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    rtstry

    I made Pierogies last night, and dropped the boiled dumplings into Cream of Potato Soup, um delicious. Used 1/2 can milk and 1/2 soup can chicken broth to my campbells soup base.

    November 19 2011 at 1:43 PM Report abuse rate up rate down Reply

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