Pierogis remind me of Italian ravioli. Stuffed with cheese, boiled and browned, they are just as delicious. I just had to attempt to try to make my own because I knew this was something my son would love.
After some careful planning, I decided to simplify the traditional pierogi recipe by using potsticker wrappings. The result was a success! I saved time and had dinner for my little one ready in less than half hour. Pierogis can also be stuffed with ground meat or made sweet with fruit.
In a large saucepan, bring water to a boil. In a separate bowl, mix potatoes, cheese, onions and pepper.
Cut potsticker wrappers with a biscuit cutter (about 3 inches in diameter) and brush the edges of each with egg white.
Place 1 tablespoon of potato mixture on center of each wrapper and fold in half, making sure edges seal by pressing together.
Carefully place pierogies in small batches into the boiling water. Cook for 3 minutes or until the pierogies begin to float. Drain and rinse in colander with cold water. Set aside.
In a large skillet, melt 1 tablespoon of butter over low to medium heat. Add 10-12 pierogies and lightly brown on both sides. Remove and continue to brown the next batch with another 1 tablespoon for butter. Repeat until all pierogies have been browned.