Last post of the year.  I have traveled so far this year with the blog, which will turn ‘one’ in February.  My cooking has improved, my photography has improved and (the reason for starting this) my days are filled with wonderful things.  I was introduced to a great crowd of people who have helped me get started on this journey.

Thank you for starting this journey with me, and sticking with me!  I hope you wonderful things for 2013!  Happy New Year!

This post is about one of my favorite foods: pierogi.  I would like to start this with an apology:  I’m sorry, I have never eaten a ‘real’ home-made pierogi (but would love an authentic recipe if you have one…), when we make pierogi we make them from frozen… not very a-list, but still delicious.  After Thanksgiving I was trying to use up some fantastic mashed potatoes that a family friend had made (who knew 10 lbs of potatoes would be so much?).

He had used butter, cream, chive, cheese – they were fantastic, and I was not going to sit idly by and let them turn bad.  Something had to be done!  I found this technique on pinterest it comes from Darla over at Cookin’ Canuck.  You use wonton wrappers instead of the traditional dough.  I made 50 in less than an hour!

I placed them on parchment lined baking sheets and froze them.  Once they were frozen I removed them from the cookie sheets and put them in a freezer bag.  I cooked several fresh, but when I wanted them again I just plopped a few in simmering water (boiling water was too rough and the skins broke) for a few minutes then into a frying pan with some butter.

I served mine with caramelized onions… I think they are a requirement! Enjoy~

Sour Cream and Chive Pierogi

 

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Ingredients

• 4 cups mashed potatoes (if freezing the pierogi – the higher fat content the mashed potatoes have the better they freeze – use real butter and real cream – your thighs will hate you, but man… they will be delicious!)
• 1 egg slightly beaten
• 1 pkg (50) wonton wrappers
• small cup of water

Instructions

1. I added the egg into the potatoes, just to give them a little more ‘umph’ to hold up in the freezer.
2. I like to do these assembly line style: lay out 12 wonton wrappers
3. place 1 tbsp mashed potato onto each wonton wrapper – just off center
4. damped all 4 edges of the wonton wrapper with some water (I just dip a finger in the water and trace around the edges… not too wet)
5. fold wonton wrapper in half (making either a rectangle of triangle – your choice)
6. GENTLY remove the air around the mashed potato and seal the edges of the wonton wrapper together.
7. my first one looked pretty sketchy… but by the third one I had it down. don’t worry!
8. place, in a single layer, on parchment lined baking sheets until ready to cook or freeze

Notes

To Cook (from fresh or frozen): bring a pot of water to boil then reduce heat to a simmer. heat a large frying pan on medium / low heat and melt 3 T of butter. place pierogi in water in small batches for 30 – 60 seconds (fresh) – 2 minutes (frozen). They sink at first but then float when they are done- it happens quickly. Immediately place in frying pan and brown on both sides – serve!

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