SHORTCUT PIEROGIES

Shortcut Pierogies image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Pasta

Number Of Ingredients 8

2 cup(s) cooked mashed potatoes
1/2 cup(s) chive & onion cream cheese spread (1/2 of 8 oz. tub)
1/4 teaspoon(s) pepper
36 - won ton wrappers
1 large egg white, lightly beaten
3 tablespoon(s) butter, divided
1/2 cup(s) sour cream
- parsley, fresh, chopped

Steps:

Bring large saucepan of water to boil. Meanwhile, mix potatoes, cream cheese spread & pepper.
Cut won ton wrappers into circles with a 3" biscuit cutter; brush edges with egg white. Spoon 1 Tbsp potato mixture onto center of each wrapper; fold in half.
Press edges together to seal. Add, in batches of 12, to boiling water; cook 2 - 3 minutes or until pierogies float to surface. Drain in colander. Rinse with cold water; drain well. Repeat with remaining pierogies.
Melt 1 Tbsp butter in large nonstick skillet on medium-high heat. Add 12 pierogies; cook 2 - 3 minutes on each side or until golden brown on both sides. Repeat with remaining butter & pierogies. Serve with sour cream & parsley.