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Prep: 15 min. • Cook: 30 min. • Serves: 4-6
- 2 tsp. extra-virgin olive oil, divided
- ½ c. finely chopped onion
- 1 c. Biggins® potatoes, scrubbed, peeled, cubed, boiled, mashed and cooled
- ½ c. grated Cheddar cheese (2 oz.)
- Salt & freshly ground pepper, to taste
- 24-28 wonton wrappers (about 6 oz.)
- 2 c. thinly sliced onions
- ¼ c. reduced-fat sour cream
Heat 1 teaspoon oil in a nonstick skillet over medium heat; add chopped onion and cook, stirring, until softened, about 3 minutes. Transfer to a bowl and mix in the cold mashed potatoes and cheese. Season with salt and pepper.
Lay a wonton wrapper on a cutting board. (Keep remaining wrappers covered.) Cut wrapper into a circle with a 3-inch round cookie cutter, preferably serrated. Place about 2 teaspoons potato filling just to one side of the center of the circle. Moisten the edges with water, using a pastry brush. Fold wrapper over filling and press edges together to seal. Flute the edge with the tines of a fork. (Be careful not to pierce the wrapper.) Set the pierogies on a baking sheet or tray and continue filling pierogies until the filling is used up. (Keep prepared pierogies covered with a damp cloth as you work.)
Meanwhile, put a large pot of water on to boil.
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-low heat; add sliced onions, season with salt and pepper and cook, stirring often, until tender and lightly caramelized, 10-20 minutes. (Reduce heat and/or add a little water, if necessary, to prevent scorching.) Taste and adjust seasonings. Set aside and keep warm.
Season boiling water with salt and drop in about half the pierogies. Cook until wrappers are tender and pierogis float to the top, 3-4 minutes. Retrieve the pierogies with a slotted spoon and place in pan with onions. Repeat with the remaining pierogies.
Place the pierogies and onions over medium-low heat and shake pan to coat the pierogies with onions; warm through. Serve immediately, with sour cream.