Recipe

Fortuna Pierogi Recipe


Fortuna Pierogi Recipe
Add Step-by-Step Photos 		Fortuna / All my dishes
2 years, 5 months ago
This is my version of the pierogi. This makes about 25 pierogi and they are great for a main dish meal or served as an appetizer, These are best served warm, however, they are delicious cold and the kids will love them!
Prep:45m Cook:10m Servings:4

Fortuna

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Ingredients
  • 1 Pkg of wonton wrappers (50)
  • 2 1/4 c shredded cheese (cheddar or blend)
  • 2 c mashed cooked mashed potato
  • 1/4 c dry flake potatoes
  • 1/2 tsp dried parsley
  • 1/8 tsp white pepper
  • 1/2 tsp salt
  • 2 generous tsp of white (shiro) miso
  • 1 scallion finely chopped
  • 1 stick of margarine or 1/2 c olive oil for frying
  • 1 beaten egg
  • 1 clove garlic minced (optional)
  • Large pot of boiling water

Directions
  1. Cook mashed potatoes to package directions
  2. Place in large mixing bowl
  3. Add cheese, parsley, miso, salt, pepper and scallion
  4. Beat with electric hand mixer until the ingredients are well blended
  5. The mixture should be stiff, if not add the 1/4 cup of potato flakes until the mixture is a drier and stiffer consistency
  6. (Use two wrappers for each pierogi)
  7. Lay out one wonton wrapper and put about a teaspoon of the filling in the center
  8. Brush the beaten egg around the edges of the wrapper
  9. Take the second wrapper and brush edges with beaten egg
  10. Carefully lay the second wrapper on top and press the edges together (I use the tines of the fork to seal the edges)
  11. Note: Make sure the edges are thoroughly sealed otherwise the filling will leak out and the pierogi will be ruined in the boiling process
  12. The pierogi should be immediately placed in boiling water just about 3 or 4 at a time
  13. When they rise to the top they are ready to be removed (about 3 minutes)
  14. 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
  15. It is only necessary to fry one side, however, some people like both sides browned
  16. Once they are browned, drain them on paper towels
  17. Place pierogis on a plate and top will parsley flakes and parmesan cheese
  18. 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 . . .
  19. Serve with a nice chardonnay, rose wine or your favorite beverage.
  20. ENJOY!

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Comments

mango 1 year, 3 months ago said:
I love these!!!!!!! Very GOOD


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