Saturday, January 8, 2011

Potato Cheese Pierogi (palmenis)

My brother came into town this weekend and man I did a lot of cooking to feed those boys. We had these Potato Pierogis for dinner inspired by Michael's time in Russia and holy moly, they were so good. It would be a good appetizer but we had ours with Broccoli and Pears. For my first time making them it went great. It was a a great excuse to make Michael give my Little Lucy some cuddle time because the assembly on these pierogis took about half an hour alone.
Potato Cheese Pierogis

Makes about 50 pierogis (ten servings)

  • 4 baking potatos
  • salt
  • garlic
  • 1/4 C milk
  • 1 C cheddar cheese
  • 1/4 C Sour Cream
  • Chives
  • Wonton Wrappers
  • oil


  1. Peel and boil your potatos until they are cooked through. Drain out the water.
  2. Whip potatos with salt, garlic, milk, cheese, sour cream, and chives until it is a smooth mixture.
  3. Put 1 Tbsp of mixture in the middle of a wonton wrapper and fold the wrapper over to make a half circle.
  4. Dip your finger in water and rub on edges.
  5. Now pinch edges to seal the wrapper.
  6. Once all wrappers are sealed, cover a frying pan with a thin layer of oil. Heat oil until it pops when you drop a drop of water into it.
  7. Place Pierogis in pan and cook on one side until golden brown, about 1 minute. Then turn and cook the other side.
  8. Take out pierogis and drain on a paper plate lined with paper towels.

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