Mock Pierogi
Experience the comforting flavors of traditional pierogi in a cleverly simplified recipe with these irresistible Mock Pierogi. This dish features pillowy wonton wrappers stuffed with a creamy filling of mashed Russet potatoes, sharp cheddar cheese, and luscious cream cheese, all seasoned to perfection. Swiftly pan-fried until golden and crisp, these delightful parcels are topped with buttery, caramelized onions, cooling sour cream, and fresh chives for a burst of flavor in every bite. With just 45 minutes from prep to plate, this recipe is perfect for busy weeknights or casual family gatherings, offering the authentic taste of pierogi without the labor-intensive process. Whether you're seeking comfort food or a crowd-pleasing appetizer, Mock Pierogi is a must-try twist on a timeless classic.
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Recipe Information
Ingredients
- 24 pieces Wonton wrappers
- 2 medium Russet potatoes
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Cream cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 1 small Onion, finely chopped
- 0.5 cup Sour cream
- 2 tablespoons Chives, chopped (optional)
Instructions
Peel and dice the potatoes into small chunks. Place them in a pot of salted water and bring to a boil. Cook for 12-15 minutes, or until fork-tender.
Drain the potatoes and transfer them to a mixing bowl. Mash thoroughly until smooth.
Stir in the shredded cheddar cheese, cream cheese, salt, and black pepper until the cheeses are melted and fully incorporated into the potatoes. Set aside to cool slightly.
Lay out the wonton wrappers on a clean, flat surface. Place about 1 teaspoon of the potato-cheese mixture in the center of each wrapper.
Dip your finger in water and run it along the edges of a wonton wrapper. Fold the wrapper over to create a half-moon shape, pressing the edges firmly to seal. Repeat for all wrappers.
Melt 1 tablespoon of butter in a large non-stick skillet over medium heat. Add the chopped onion and sauté until golden and fragrant, about 5 minutes. Transfer the onion to a bowl and set aside.
Add the remaining tablespoon of butter to the skillet. Working in batches, cook the pierogi for 2-3 minutes on each side until the wrappers are golden and slightly crisp.
Serve the mock pierogi warm, topped with the sautéed onions, a dollop of sour cream, and chopped chives, if desired.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 4189 mg | 182% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 17.5 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1148 mg | 88% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2471 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
