Reviews (2) Add Rating & Review 8 Ratings 5 star values: 0 4 star values: 1 3 star values: 7 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 08/13/2008 I made these for dinner tonight, and while they were absolutely delicious, mine I'm sorry to say looked nothing like the ones in the picture. I think I need a better nonstick pan, the filling also oozed out quite a lot, I think I might try sealing them more like gyoza next time, and seeing how that works, they really are delicious tasting though, even if mine weren't pretty, very good with sour cream too. :) Martha Stewart Member Rating: Unrated 05/21/2008 Wow! These were fabulous. I didn't cut the wrappers into circles, but rather made the pierogies into flatter, larger triangles. All the more surface to get all crispy-licious frying in the butter! I think they would be even better with a few sauteed mushrooms and onions in the filling. I cooked 4 of them tonite and popped the other 8 into the freezer to enjoy later (lay them flat on a cookie sheet to freeze individually, then wrap, bag and store).
Back to Potato and Garlic Pierogi All Reviews for Potato and Garlic Pierogi - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Potato and Garlic Pierogi Recipe Summary prep: 20 mins total: 40 mins Servings: 4 Yield: Makes 12
Ingredients Ingredient Checklist 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces 6 garlic cloves, sliced Coarse salt, to taste 1/4 cup (1/2 ounce) freshly grated sharp cheddar cheese 5 tablespoons unsalted butter 1/2 cup heavy cream Freshly ground pepper, to taste 12 egg roll wrappers, cut into 4 1/2-inch rounds 1/3 cup water 1 tablespoon minced fresh chives
Gallery Potato and Garlic Pierogi
Recipe Summary prep: 20 mins total: 40 mins Servings: 4 Yield: Makes 12
Gallery
Potato and Garlic Pierogi
Potato and Garlic Pierogi
Potato and Garlic Pierogi
Recipe Summary prep: 20 mins total: 40 mins Servings: 4 Yield: Makes 12
Recipe Summary
prep: 20 mins total: 40 mins
Servings: 4 Yield: Makes 12
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Servings: 4
Yield: Makes 12
4
Makes 12
Ingredients
Ingredients
- 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces 6 garlic cloves, sliced Coarse salt, to taste 1/4 cup (1/2 ounce) freshly grated sharp cheddar cheese 5 tablespoons unsalted butter 1/2 cup heavy cream Freshly ground pepper, to taste 12 egg roll wrappers, cut into 4 1/2-inch rounds 1/3 cup water 1 tablespoon minced fresh chives
Directions
Simmer potatoes and garlic in salted water until tender, about 10 minutes. Drain, and pass hot potatoes and garlic through a ricer or a food mill. Stir in cheese and 4 tablespoons butter, then the cream. Season with salt and pepper.
Place 1 heaping tablespoon potato mixture onto center of bottom half of each round. Brush edges with water. Fold top half over filling, and press to force out air and seal. Repeat.
Bring remaining tablespoon butter and the water to a simmer in a large nonstick skillet over medium heat. Add pierogi, cover, and steam for 4 minutes. Uncover, and brown until golden, about 3 minutes per side. Top with chives.
Reviews (2)
Add Rating & Review 8 Ratings 5 star values: 0 4 star values: 1 3 star values: 7 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 08/13/2008 I made these for dinner tonight, and while they were absolutely delicious, mine I'm sorry to say looked nothing like the ones in the picture. I think I need a better nonstick pan, the filling also oozed out quite a lot, I think I might try sealing them more like gyoza next time, and seeing how that works, they really are delicious tasting though, even if mine weren't pretty, very good with sour cream too. :) Martha Stewart Member Rating: Unrated 05/21/2008 Wow! These were fabulous. I didn't cut the wrappers into circles, but rather made the pierogies into flatter, larger triangles. All the more surface to get all crispy-licious frying in the butter! I think they would be even better with a few sauteed mushrooms and onions in the filling. I cooked 4 of them tonite and popped the other 8 into the freezer to enjoy later (lay them flat on a cookie sheet to freeze individually, then wrap, bag and store).
Reviews (2)
Add Rating & Review 8 Ratings 5 star values: 0 4 star values: 1 3 star values: 7 2 star values: 0 1 star values: 0
Add Rating & Review
8 Ratings 5 star values: 0 4 star values: 1 3 star values: 7 2 star values: 0 1 star values: 0
8 Ratings 5 star values: 0 4 star values: 1 3 star values: 7 2 star values: 0 1 star values: 0
8 Ratings 5 star values: 0 4 star values: 1 3 star values: 7 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 7 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 08/13/2008 I made these for dinner tonight, and while they were absolutely delicious, mine I'm sorry to say looked nothing like the ones in the picture. I think I need a better nonstick pan, the filling also oozed out quite a lot, I think I might try sealing them more like gyoza next time, and seeing how that works, they really are delicious tasting though, even if mine weren't pretty, very good with sour cream too. :) Martha Stewart Member Rating: Unrated 05/21/2008 Wow! These were fabulous. I didn't cut the wrappers into circles, but rather made the pierogies into flatter, larger triangles. All the more surface to get all crispy-licious frying in the butter! I think they would be even better with a few sauteed mushrooms and onions in the filling. I cooked 4 of them tonite and popped the other 8 into the freezer to enjoy later (lay them flat on a cookie sheet to freeze individually, then wrap, bag and store).Martha Stewart Member
Rating: Unrated 08/13/2008
I made these for dinner tonight, and while they were absolutely delicious, mine I’m sorry to say looked nothing like the ones in the picture. I think I need a better nonstick pan, the filling also oozed out quite a lot, I think I might try sealing them more like gyoza next time, and seeing how that works, they really are delicious tasting though, even if mine weren’t pretty, very good with sour cream too. :)
Rating: Unrated
Rating: Unrated 05/21/2008
Wow! These were fabulous. I didn’t cut the wrappers into circles, but rather made the pierogies into flatter, larger triangles. All the more surface to get all crispy-licious frying in the butter! I think they would be even better with a few sauteed mushrooms and onions in the filling. I cooked 4 of them tonite and popped the other 8 into the freezer to enjoy later (lay them flat on a cookie sheet to freeze individually, then wrap, bag and store).
All Reviews for Potato and Garlic Pierogi
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Potato and Garlic Pierogi
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
