How to make it

  • Cook mashed potatoes to package directions
  • Place in large mixing bowl
  • Add cheese, parsley, miso, salt, pepper and scallion
  • Beat with electric hand mixer until the ingredients are well blended
  • The mixture should be stiff, if not add the 1/4 cup of potato flakes until the mixture is a drier and stiffer consistency
  • (Use two wrappers for each pierogi)
  • Lay out one wonton wrapper and put about a teaspoon of the filling in the center
  • Brush the beaten egg around the edges of the wrapper
  • Take the second wrapper and brush edges with beaten egg
  • Carefully lay the second wrapper on top and press the edges together (I use the tines of the fork to seal the edges)
  • Note: Make sure the edges are thoroughly sealed otherwise the filling will leak out and the pierogi will be ruined in the boiling process
  • The pierogi should be immediately placed in boiling water just about 3 or 4 at a time
  • When they rise to the top they are ready to be removed (about 3 minutes)
  • Next, heat margarine or olive oil (add the garlic to the margarine or oil before adding to the pan) in a large skillet and fry the pierogi
  • It is only necessary to fry one side, however, some people like both sides browned
  • Once they are browned, drain them on paper towels
  • Place pierogis on a plate and top will parsley flakes and parmesan cheese
  • Serve with green salad, sour cream, and a side dish of onions marinated in beet juice and vinegar. They are great just by themselves though . . .
  • Serve with a nice chardonnay, rose wine or your favorite beverage.
  • ENJOY!

Reviews & Comments 1

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    " It was excellent "
    mango ate it and said...
    I love these!!!!!!! Very GOOD
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