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pork chops

Pierogies with Wonton Skins

I didn't discover pierogies until my 20s and those were Mrs. T's Pierogies from the frozen food aisle. Tempted to make it myself but the thought of making the skins from scratch seemed too daunting. But then alizarinorchid posted about making them with wonton skins. Brilliant! This recipe also shares the distinction of being one of the last new recipes tried out with Michael. Both of us loved it. I love how the inside is creamy smooth. Plus if you make a bunch, this freezes well for a quick and easy meal later on.

Pierogies Made with Won Ton Skins
Adapted from: http://community.livejournal.com/cooking/3792317.html posted by alizarinorchid

50 pack wonton skins

5 medium potatoes
2 oz grated sharp cheddar (almost a cup)
2 oz cream cheese
3 tbsp butter
8-10 mushrooms
about 75% of a 10oz package of spinach (I had used fresh spinach if it matters)
2-3 tbsp milk
salt & pepper

  1. Peel, chop, boil, and drain the potatoes.
  2. While the potatoes are cooking, chop the mushrooms and saute in 1 Tbsp of the butter till soft.
  3. Also while the potatoes are cooking, remove the large middle stems of the spinach and then steam them with some water until wilted.
  4. Mash the potatoes with the butter, cheeses, milk, and a pinch of salt and pepper.
  5. Mix in the mushrooms and spinach.

  6. Lay out the wonton skins and drop a tsp of filling into the center of each. Wet two edges of each with your finger and some water, fold over and press together tightly.
  7. Freeze the perogies you don't want to eat immediately.
  8. Begin boiling a small pot of water. Gently drop the perogies in the boiling water. They will cook in a minute or less.
  9. When they float, scoop them out with a slotted spoon.
  10. If you want, fry up some chopped bacon to sprinkle over the pierogies.
  11. Also optional: After boiling these, fry them in the bacon grease to crisp up the outside.
  12. Sprinkle some grated parmesan cheese on top and serve.

    Thread at cooking

These look yummy. C is drooling on my keyboard. And we just watched america's test kitchen make pan seared halibut.

The PBJ I just had is just not going to cut it. *Goes scavenging for food in the kitchen*

This sounds delicious and ridiculously easy. And way better than Mrs. T's. And the photos are beautiful. Thank you!


in new orleans one of my best friend's mom was jewish. so every year around hannakah we would make perogies. The skins are daunting. Actually the whole process is kind of daunting...

but now with the wonton skin idea, i'm willing to try it because I love them.

I'm going to put this in my memories, so I can try it out when I have time.

Time, hahahaha.

Oh there was this pork chop recipe you had posted awhile back... (it was the reason I friended you) someone from the cooking pointed me to it. Do you know where it is? I've been looking and I can't find it. And I want to make them again.

You inspire me to cook more and to be adventerous. :) wow this turned into a long comment!

With the wonton skins, it's not much harder than wrapping mashed potatoes and I'm always willing to make mashed potatoes :)
Is this the pork chop recipe you were looking for? I'm glad you like the food posts!

I am so making this! Looks so comforting.

Funny you should say that...given the association with my dearly departed, I had been reluctant to cook the pierogies I still had in the freezer. But I was hungry and didn't want to cook anything so I ate them and thought, "mmm...comfort food!"

I've never heard of Pierogies before, but they look so good I'm going to have to try your recipe!

Yeah I hadn't heard of them before either. Correction. I had learned to spell the word while studying for the spelling bee but I had no idea what they were until years later. Definitely give it a try :)

I'm definitely going to try this...I think I have all the ingredients at home minus the won ton wrappers.

I've actually just started experimenting with won ton wrappers, they're so much fun!

In that case, you must go look at this picture of pineapple wontons for dessert: www.livejournal.com/community/picturing_food/1792231.html The recipe is down in the comments section.

I was feeling pretty unmotivated about dinner tonight, but you've just inspired me to get off my ass and cook. Thanks.

Hmmmm, an interesting thought on pierogies. You're getting your revenge for the nutmeg in the Dutch Apple pie aren't you? :-p I'm going to have to try this recipe just because it's so much easier than making them the good old fashioned way.

Fair's fair. I bet you'll like these pierogies. I'm thinking of trying your Dutch Apple recipe but leaving out the dough part. would that make it a crumble? Basically I'm fixated on the thought of the topping :)

Oooh also -- do have any experience freezing wonton/egg roll skins? There are usually a ton in a package and I never use them all. I wonder if freezing effects the texture at all.

I'm pretty sure you can just chuck them in the freezer and then defrost to use next time. I'm not really sure because if there are any extra skins, we liked to deep fry them one at a time and sprinkle with sugar (powdered or granulated) and eat them as a sugary snack. Usually I end up with extra filling instead of extra skins though.

I'm a lurker who found you through cooking back in November; I've been too shy to say "hello," but after reading through this recipe, I had to post something, because I've about drowned the keyboard in drool and my housemate is digging through the pantry in a frantic attempt to find everything to make these ("We have to make these for dinner! End of discussion!"). We live in an area where things such as pierogies are popular, so the variation excites us. Something new to try!

Thank you for continuing to post your recipes; they are something to which I look forward. ^___^

AngelVixen :-)

Too cool. With comments like that, you're welcome to lurk here anytime! So were you able to make them tonight? I had a similar reaction when alizarinorchid first posted this. I just kept thinking about the recipe for days until I got a chance to try it. Lucky you have lots of piergies around. I don't have such luck myself.

I remember making the pork chop recipe that you used for your icon. I should have made it with the chicken soup like you did. Mine came out terrible.

oh...I wouldn't have thought it would make that much of a difference to use cream of mushroom soup. Give the recipe another chance? What came out terrible about it? Too much flavor? Too bland? Overcooked pork? I had ended up liking this dish very much.

damn! Those look tasty! I told you your cooking posts would get me cooking again!

Matka Boze kocham nego!

What will they think of next? Polish sould food made using wonton skins!!!!! Who knew? (It isn't completely culturally impossible, given that Asian culture did have some influence on Polish culture via the Golden Horde.)

OK, I'm at work now, but tonight I will go home and get my pierogi recipe. The dough is not really that difficult. Here is the trick: Put the dough in a bowl. Place a larger bowl filled with hot tap water on top of the bowl with the dough. Let it sit for about 10 minutes. The slight heat allows the dough to set up and become a lot more elastic & easier to work with.

After the dough has set, roll it out, place small dollops of filling in rows, fold the dough over, THEN cut using a glass. Seal the dough with a bit of water. Pinch, then twist the edges so that it looks like a braid.

To reuse the scraps, knead the dough together, then do the bowl of warm water trick again.

Re: Polish soul food

That's ingenious! That might get me to attempt making pierogies just to use that system for cutting them out.

Won ton wrappers are awesome! I use them for ravioli, and for a really yummy dessert, filled with Nutella and fried! I saw that one on Everyday Italian and had to try it. So good!

Sounds good...do you have a link for the nutella dessert recipe?