Shortcut Pierogies – a delicious recipe with potatoes, PHILADELPHIA, pepper, wrappers, egg, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring large saucepan of water to boil.
2
Meanwhile, mix potatoes, cream cheese spread and pepper.
3
Cut won ton wrappers into circles with 3-inch biscuit cutter; brush edges with egg white.
4
Spoon 1 Tbsp.
5
potato mixture onto center of each wrapper; fold in half.
6
Press edges together to seal.
7
Add, in batches of 12, to boiling water in large saucepan; cook 2 to 3 min.
8
or until pierogies float to surface.
9
Drain in colander.
10
Rinse with cold water; drain well.
11
Melt 1 Tbsp.
12
butter in large nonstick skillet on medium-high heat.
13
Add 12 pierogies; cook 2 to 3 min.
14
on each side or until golden brown on both sides.
15
Remove from skillet; cover to keep warm.
16
Repeat with remaining butter and pierogies.
17
Serve with sour cream.
364
kcal
Calories
27
g
Fat
23
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups cooled mashed potatoes, 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread, 1/4 tsp. pepper, 36 won ton wrappers, and more.
Yes, Shortcut Pierogies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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