Cheater Pierogi: Deliciously Easy Homemade Dumplings
Craving pierogi but dreading the hours of kneading, rolling, and pinching? This recipe is for you! These “Cheater Pierogi” deliver all the comforting flavor of traditional pierogi with a fraction of the effort. We’re skipping the finicky dough and using readily available ingredients to create a quick and satisfying meal that will have everyone asking for seconds. Forget spending an entire afternoon in the kitchen – these pierogi are ready in under an hour!
What are Cheater Pierogi?
Traditional pierogi involve making a dough from scratch, carefully rolling it out, cutting out circles, filling them, and then meticulously pinching the edges closed. It’s a labor of love, but sometimes, you just want pierogi *now*. Cheater pierogi achieve the same delicious result by using pre-made wrappers, such as wonton wrappers or even pre-made pizza dough cut into circles. This drastically cuts down on preparation time without sacrificing the classic pierogi taste.
This recipe focuses on using wonton wrappers due to their accessibility and ease of use. They provide a delicate texture that, when boiled and pan-fried, mimics the slightly chewy, golden-brown perfection of traditional pierogi.
Why You’ll Love This Recipe
* **Quick and Easy:** Ready in under an hour, perfect for weeknight dinners.
* **Minimal Effort:** Skip the homemade dough and use convenient wonton wrappers.
* **Customizable:** Easily adapt the fillings to your preferences.
* **Comfort Food Classic:** All the delicious flavors of traditional pierogi without the fuss.
* **Budget-Friendly:** Uses readily available and inexpensive ingredients.
Ingredients You’ll Need
This recipe is divided into two main components: the filling and the assembly. Here’s a breakdown of the ingredients you’ll need:
**For the Filling (Classic Potato and Cheese):**
* **Potatoes:** 2 pounds, Yukon Gold or Russet, peeled and quartered
* **Onion:** 1 medium, finely chopped
* **Butter:** 4 tablespoons (divided into 2 tablespoons and 2 tablespoons)
* **Shredded Cheese:** 1 cup, cheddar, farmer’s cheese, or a blend of both
* **Sour Cream:** 1/4 cup (plus extra for serving)
* **Salt:** 1 teaspoon, or to taste
* **Black Pepper:** 1/2 teaspoon, or to taste
* **Optional:** Garlic powder, onion powder, dried dill, or other herbs to taste.
**For the Assembly:**
* **Wonton Wrappers:** 1 package (approximately 50 wrappers)
* **Water:** Small bowl of water, for sealing the pierogi
**For Serving (Optional):**
* **Butter:** For frying
* **Onion:** 1/2 medium, sliced, for frying (optional)
* **Sour Cream:** For serving
* **Fresh Dill:** Chopped, for garnish
* **Bacon Bits:** For serving (optional)
Equipment You’ll Need
* Large pot
* Potato masher or ricer
* Large skillet
* Small bowl
* Slotted spoon
* Baking sheet or large plate, lined with parchment paper
Step-by-Step Instructions
Now, let’s get cooking! Here’s how to make these incredibly easy and delicious cheater pierogi:
**1. Prepare the Potatoes:**
* Place the peeled and quartered potatoes in a large pot. Cover with cold water and add a pinch of salt.
* Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork.
* While the potatoes are cooking, prepare the onion.
**2. Sauté the Onion:**
* In a large skillet, melt 2 tablespoons of butter over medium heat.
* Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Do not brown the onion.
* Remove the onion from the skillet and set aside.
**3. Mash the Potatoes:**
* Once the potatoes are cooked, drain them thoroughly in a colander. Return them to the pot.
* Add the remaining 2 tablespoons of butter, shredded cheese, and sour cream to the potatoes.
* Using a potato masher or ricer, mash the potatoes until smooth and creamy. Be careful not to overmix, as this can make them gummy.
* Stir in the sautéed onion, salt, pepper, and any optional seasonings you’re using (garlic powder, onion powder, dried dill, etc.). Taste and adjust the seasonings as needed.
* Allow the potato and cheese filling to cool slightly before assembling the pierogi. This will prevent the wonton wrappers from becoming soggy.
**4. Assemble the Pierogi:**
* Lay out a wonton wrapper on a clean, dry surface. Keep the stack of wonton wrappers covered with a damp paper towel to prevent them from drying out.
* Place about 1-2 teaspoons of the potato and cheese filling in the center of the wonton wrapper. Avoid overfilling, as this will make them difficult to seal.
* Dip your finger in the small bowl of water and moisten the edges of the wonton wrapper. This will help the wrapper seal properly.
* Fold the wonton wrapper over the filling to form a triangle or rectangle. Press the edges firmly to seal. Make sure to squeeze out any air pockets to prevent them from bursting during cooking.
* For a more decorative look, you can crimp the edges with a fork. This also helps to ensure a tight seal.
* Place the finished pierogi on a baking sheet or large plate lined with parchment paper. Make sure the pierogi are not touching each other, as they may stick together.
* Repeat this process with the remaining wonton wrappers and filling.
**5. Cook the Pierogi:**
* Bring a large pot of salted water to a boil.
* Gently drop the pierogi into the boiling water, a few at a time. Do not overcrowd the pot.
* Cook the pierogi for 2-3 minutes, or until they float to the surface. They are already cooked, you are just heating them through and softening the wrapper.
* Using a slotted spoon, remove the pierogi from the pot and place them on a clean plate or baking sheet.
**6. Pan-Fry the Pierogi (Optional but Recommended):**
* In a large skillet, melt butter over medium heat. You can also add sliced onions to the skillet at this point and cook them until softened and slightly browned.
* Add the boiled pierogi to the skillet in a single layer. Be careful not to overcrowd the pan.
* Cook the pierogi for 2-3 minutes per side, or until they are golden brown and crispy. Flip them carefully with a spatula.
* Remove the fried pierogi from the skillet and place them on a plate lined with paper towels to absorb any excess grease.
**7. Serve and Enjoy!**
* Serve the pierogi hot, topped with sour cream, fresh dill, bacon bits (optional), and the sautéed onions from the skillet (if you made them). You can also serve them with applesauce or other dipping sauces.
Tips for Success
* **Don’t Overfill:** Overfilling the wonton wrappers will make them difficult to seal and may cause them to burst during cooking.
* **Seal Tightly:** Make sure to seal the edges of the wonton wrappers tightly to prevent the filling from leaking out.
* **Prevent Sticking:** Place the assembled pierogi on a baking sheet lined with parchment paper to prevent them from sticking together.
* **Don’t Overcrowd the Pot:** When boiling the pierogi, don’t overcrowd the pot, as this will lower the water temperature and may cause the pierogi to stick together.
* **Adjust Seasonings:** Taste the potato and cheese filling and adjust the seasonings to your liking. Don’t be afraid to experiment with different herbs and spices.
* **Keep Wonton Wrappers Moist:** Always keep the unused wonton wrappers covered with a damp paper towel to prevent them from drying out and becoming brittle.
* **Fry in Batches:** If pan-frying, work in batches to avoid overcrowding the skillet. This ensures that the pierogi will brown evenly.
Variations and Additions
One of the best things about these cheater pierogi is how easy they are to customize! Here are a few ideas to get you started:
* **Cheese Filling:** Use different types of cheese, such as mozzarella, provolone, or Gruyere. You can also add ricotta cheese for a creamier filling.
* **Sauerkraut Filling:** Combine sauerkraut with sautéed onions and mushrooms for a traditional sauerkraut filling.
* **Meat Filling:** Use cooked ground beef, pork, or chicken, seasoned with your favorite spices.
* **Spinach and Feta Filling:** Combine cooked spinach with feta cheese, ricotta cheese, and garlic.
* **Sweet Filling:** Use fruit fillings such as cherry, apple, or blueberry. Dust with powdered sugar after frying.
* **Mushroom Filling:** Sauté diced mushrooms with onions and garlic for an earthy and flavorful filling.
* **Jalapeno and Cheese:** Add diced jalapenos to your cheese filling for a spicy kick.
* **Different Wrappers:** While wonton wrappers are the easiest, you can experiment with other types of wrappers, such as gyoza wrappers or even empanada wrappers. You can also use pre-made pizza dough, cut into circles.
Serving Suggestions
These cheater pierogi are delicious on their own, but here are a few serving suggestions to elevate your meal:
* **Sour Cream and Dill:** The classic pairing! A dollop of sour cream and a sprinkle of fresh dill are the perfect complement to the savory pierogi.
* **Sautéed Onions:** Cook sliced onions in butter until softened and slightly browned for a simple and flavorful topping.
* **Bacon Bits:** Crispy bacon bits add a salty and smoky flavor.
* **Applesauce:** The sweetness of applesauce provides a nice contrast to the savory pierogi.
* **Mushroom Gravy:** A creamy mushroom gravy adds richness and depth of flavor.
* **Brown Butter Sauce:** A simple brown butter sauce with sage is a delicious and elegant topping.
* **Kielbasa:** Serve the pierogi alongside grilled or pan-fried kielbasa for a complete Polish-inspired meal.
* **Vegetable Medley:** Add a side of roasted vegetables, such as broccoli, carrots, or Brussels sprouts, for a healthy and balanced meal.
Storage and Reheating
**Storage:**
* **Uncooked Pierogi:** You can assemble the pierogi ahead of time and store them in the refrigerator for up to 24 hours. Place them on a baking sheet lined with parchment paper and cover them with plastic wrap to prevent them from drying out.
* **Cooked Pierogi:** Cooked pierogi can be stored in the refrigerator for up to 3 days. Store them in an airtight container.
**Reheating:**
* **Pan-Frying:** The best way to reheat pierogi is to pan-fry them in butter until they are golden brown and crispy.
* **Microwaving:** You can also microwave pierogi, but they may become slightly soggy. Heat them in 30-second intervals until they are warmed through.
* **Oven:** Reheat pierogi in the oven at 350°F (175°C) for 10-15 minutes, or until they are warmed through.
Cheater Pierogi Recipe
Here is the complete recipe for your convenience.
**Yields:** Approximately 50 pierogi
**Prep time:** 30 minutes
**Cook time:** 20 minutes
**Ingredients:**
* **For the Filling (Classic Potato and Cheese):**
* 2 pounds potatoes, Yukon Gold or Russet, peeled and quartered
* 1 medium onion, finely chopped
* 4 tablespoons butter (divided)
* 1 cup shredded cheddar or farmer’s cheese
* 1/4 cup sour cream
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* **For the Assembly:**
* 1 package wonton wrappers (approximately 50 wrappers)
* Water, for sealing
* **For Serving (Optional):**
* Butter, for frying
* Onion, sliced, for frying
* Sour cream
* Fresh dill, chopped
* Bacon bits
**Instructions:**
1. **Prepare the Potatoes:** Boil potatoes until fork-tender.
2. **Sauté the Onion:** Sauté chopped onion in butter until softened.
3. **Mash the Potatoes:** Mash potatoes with butter, cheese, sour cream, sautéed onion, salt, and pepper.
4. **Assemble the Pierogi:** Fill wonton wrappers with potato mixture, seal with water, and crimp edges.
5. **Cook the Pierogi:** Boil pierogi until they float to the surface (2-3 minutes).
6. **Pan-Fry (Optional):** Pan-fry boiled pierogi in butter until golden brown.
7. **Serve:** Serve hot with sour cream, dill, bacon bits, and sautéed onions.
Enjoy your homemade Cheater Pierogi! This recipe is a fantastic way to enjoy a comforting and delicious meal without spending hours in the kitchen. The versatility of the filling allows you to experiment with different flavors and create your own signature pierogi. Happy cooking!