During this video for quick and easy cheese pierogi, I joke about my Polish grandmother rolling over in her grave, but after eating several batches of these delicious dumplings, I’m pretty sure Grandma Sophie would have approved.
I’ve always been a big fan of wonton skins. Not only have I used them for wonton soup, but also for tortellini, ravioli, and various other dumplings. They’re very user-friendly, but use a damp paper towel to cover the open package as you work, since they can dry out quickly and become harder to work with.
Whenever I post a video like this, the most common questions usually revolve around what alternative fillings would work. Let me handle that issue right now. Anything will work as a filling. Literally. Most high-end grocery stores will have farmer’s cheese, but if you can’t find it, a mixture of half cream cheese and half ricotta would get you very close.
I decided to break with family tradition and serve these with bacon and caramelized onions, as we usually just fry in a little butter and serve with sour cream. I blame Chicago’s Pierogi Heaven for this, since it was during a recent visit that I had a plate served similarly, and it was amazing.
Anyway, whether you’re an old pro, or brand new to the joys of pierogi, I hope you give these easy, cheesy dumplings a try. Remember the old saying...if you’re not cheating, you’re not trying. Enjoy!
Ingredients for about 50-60 Pierogi:
1 1/2 cups warm mashed potato
1 1/2 cup farmer’s cheese, or any cheese blend
1 large egg
salt and pepper to taste
pinch of cayenne
50-60 wonton wrappers
sour cream and chives as needed
Bacon and Onion Sauce (enough to garnish about 12 pierogi)
4 slices bacon, sliced thin
1/2 large yellow onion, diced
2 tsp butter
*After bacon is crisp, drain excess fat, reserving about 2 tbsp to fry pierogi.