During this video for quick and easy cheese pierogi, I jokeabout my Polish grandmother rolling over in her grave, but after eating severalbatches of these delicious dumplings, I’m pretty sure Grandma Sophie would haveapproved. I’ve always been a big fan of wonton skins. Not only have Iused them for wonton soup, but also for tortellini, ravioli, and various otherdumplings. They’re veryuser-friendly, but use a damp paper towel to cover the open package as youwork, since they can dry out quickly and become harder to work with.
Whenever I post a video like this, the most common questionsusually revolve around what alternative fillings would work. Let me handle thatissue right now. Anything will work as a filling. Literally. Most high-endgrocery stores will have farmer’s cheese, but if you can’t find it, a mixtureof half cream cheese and half ricotta would get you very close.I decided to break with family tradition and serve these withbacon and caramelized onions, as we usually just fry in a little butter andserve with sour cream. I blame Chicago’s Pierogi Heaven for this, since it wasduring a recent visit that I had a plate served similarly, and it wasamazing.
Anyway, whether you’re an old pro, or brand new to the joysof pierogi, I hope you give these easy, cheesy dumplings a try. Remember theold saying...if you’re not cheating, you’re not trying. Enjoy!
Ingredients for about 50-60 Pierogi:1 1/2 cups warm mashed potato1 1/2 cup farmer’s cheese, or any cheese blend1 large eggsalt and pepper to taste pinch of cayenne50-60 wonton wrapperssour cream and chives as needed
Bacon and Onion Sauce (enough to garnish about 12 pierogi)4 slices bacon, sliced thin1/2 large yellow onion, diced2 tsp butter*After bacon is crisp, drain excess fat, reserving about 2tbsp to fry pierogi.
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