Shortcut Pierogies Recipe

Name: Shortcut Pierogies
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 9 servings, 1/9 recipe (77 g) each
Ingredients: 1/2 cup Philadelphia Chive & Onion Cream Cheese Product; 2 cups cooled mashed potatoes; 1/4 tsp. pepper; 36 won ton wrappers; 1 egg white, lightly beaten; 3 Tbsp. butter, divided; 1/2 cup sour cream

Ingredients

1/2 cup Philadelphia Chive & Onion Cream Cheese Product
2 cups cooled mashed potatoes
1/4 tsp. pepper
36 won ton wrappers
1 egg white, lightly beaten
3 Tbsp. butter, divided
1/2 cup sour cream

PREP TIME 40m	COOK TIME 10m	TOTAL TIME 50m
YIELD 9 servings, 1/9 recipe (77 g) each

Instructions

Bring large saucepan of water to boil.
Meanwhile, mix cream cheese product, potatoes and pepper until blended.
Use biscuit cutter to cut each won ton wrapper into 3-inch round.
Discard trimmings.
Brush edges of rounds with egg white.
Spoon 1 Tbsp. potato mixture onto centre of each round; fold in half.
Press edges together to seal.
Add pierogies, in batches of 12, to boiling water; cook 2 to 3 min. or until pierogies float to the surface.
Drain in colander. Rinse with cold water; drain well.
Melt 1 Tbsp. butter in large nonstick skillet on medium heat.
Add 12 pierogies; cook 2 to 3 min. on each side or until golden brown on both sides.
Remove from skillet; cover to keep warm.
Repeat with remaining butter and pierogies.
Serve topped with sour cream.