Potato Pierogies

Potato Pierogies


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A traditional Polish treat stuffed with creamy mashed potatoes and a hint of chives. Easy to follow and wonderful to enjoy!

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Time needed

5 min preparation + 10 min cooking

Serving Size / Yield

32 pierogies


  • 2 C. cooled mashed potatoes
  • 1/2 C. chive and onion cream cheese, softened
  • 1/4 tsp. pepper
  • 36 wonton wraps
  • 1 egg white, lightly beaten
  • 3 T. butter, divided

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Fill a large saucepan with water and bring to a boil. Mix together potatoes, cream cheese, and pepper. Cut wonton wraps into three-inch circles and brush edges with egg white. On each wrap, drop one tablespoon of the potato mixture into the center. Fold in half and press edges together with a fork. Cook in boiling water until they float to the surface. In a large skillet, melt one tablespoon of butter over high heat. Transfer pierogies in batches of 12 and fry for two minutes on each side. Remove and cover. Repeat with remaining pierogies.

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