Cheater Pierogi

Use store-bought wonton wrappers to whip up a batch of these potato and cheese-filled pierogi. Served with an onion and bacon sauce, they make a filling and tasty snack or light supper.

• Preparation Time: 45 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 2 hr
• Calories: 499 Calories

Ingredients

• 1 cup sour cream
• 1 tablespoon water
• 1 large egg
• 2 teaspoons butter
• salt and ground black pepper to taste
• 1 pinch cayenne pepper
• 4 slices bacon, chopped
• 2 tablespoons bacon drippings
• 5 medium Yukon Gold potatoes, peeled and halved
• 50 wonton wrappers, or as needed
• 0.25 cup chopped fresh chives
• 0.5 yellow onion, diced
• 1.5 cups farmer’s cheese, or any cheese blend

Recipe Instructions

Step 1

Melt butter in a large skillet over medium heat. Add chopped bacon and onions; cook and stir until the bacon is crisp and the onions are browned, 6 to 8 minutes. Remove bacon and onions to a small dish, reserving about 2 tablespoons of the bacon fat for frying the pierogi.

Step 2

Beat 1 egg with 1 tablespoon water in a bowl for the egg wash.

Step 3

Place 2 to 3 wonton wrappers at a time on a lightly floured work surface. Brush the edges lightly with the egg wash. Place about 2 tablespoons of filling in the center of each wrapper. Fold each pierogi in half and lightly press the edges together to seal.

Step 4

Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. Drain.

Step 5

Transfer pierogi to the skillet with reserved bacon drippings in batches and cook over medium heat until lightly browned, about 2 minutes per side. Transfer to a bowl, toss with the bacon and onions, and serve garnished with sour cream and chives.

Step 6

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash until smooth. Allow to cool for 10 minutes. Season with salt, black pepper, and cayenne pepper. Stir in 1 egg and farmer's cheese. Cover and refrigerate until chilled, about 30 minutes.