Makes about 30 pierogis
Tools Mixing bowls • Mixing utensils Measuring cups • Measuring spoons Skillet • Tongs • Knife Cutting board • Grater • Potato masher
1 large potato
½ cup grated cheddar cheese
4 green onions
2 teaspoons + 3 tablespoons oil, divided
1 cup sour cream, divided
½ teaspoon black pepper, divided
¾ teaspoon salt, divided
3 tablespoon butter, softened
1 (12-ounce) package of wonton wrapper
Directions Step 1: Prepare ingredients
Wash and dry produce. Pierce potato with a fork and microwave for 5 minutes. Flip and continue to microwave in 5-minute intervals, until tender. Cool and remove skin. Place potato in a large bowl. Grate cheese. Chop the green onions.
Step 2: Sauté onions and mix pepper sour cream
In a skillet, heat 2 tsp of oil over medium-high heat. Sauté green onions 2 to 3 minutes, or until soft. In a small bowl, mix ½ C sour cream, ¼ tsp black pepper, and ⅛ tsp salt.
Step 3: Prepare the pierogi filling
In the bowl of cooked potatoes, add 3 Tbsp butter, ½ C sour cream, ½ tsp salt, ¼ tsp black pepper, and sautéed green onions. Mash together. Add grated cheese and mix until well combined.
Step 4: Make the pierogi
Dip a finger in water and trace the edges of each wonton wrapper. Spoon 1 teaspoon of the pierogi filling in the middle of each wrapper. Fold over diagonally and press the edges to seal.
Step 5: Cook and steam the pierogi
In a skillet, heat 3 Tbsp of oil over medium-high heat. Add pierogi to the hot oil and cook 1 to 2 minutes on each side, or until golden brown. Add ¼ cup of water and cover for 1 to 2 minutes. Remove pierogi and drain on paper towels. Serve with peppered sour cream.