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  1. Shortcut Pierogies

Shortcut Pierogies

00:50:00 9 servings, 1/9 recipe (77 g) each
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15 7 Reviews
Prep Time
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9 servings, 1/9 recipe (77 g) each

Homemade pierogies? You bet! Skillet-cooked until golden brown and served with sour cream, these potato pierogies are nothing like the frozen pierogies you get from the grocery store, but are still so much easier than rolling out pierogie dough from scratch! The secret is using wonton wrappers and a delicious homemade creamy potato filling. Now you and your family can enjoy pierogies – a comfort food classic – in a fraction of the time that it takes to make them from scratch.

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What You Need

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Make It

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  • Bring large saucepan of water to boil. Meanwhile, mix cream cheese product, potatoes and pepper until blended.
  • Use biscuit cutter to cut each won ton wrapper into 3-inch round. Discard trimmings. Brush edges of rounds with egg white. Spoon 1 Tbsp. potato mixture onto centre of each round; fold in half. Press edges together to seal. Add pierogies, in batches of 12, to boiling water; cook 2 to 3 min. or until pierogies float to the surface. Drain in colander. Rinse with cold water; drain well.
  • Melt 1 Tbsp. butter in large nonstick skillet on medium heat. Add 12 pierogies; cook 2 to 3 min. on each side or until golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with remaining butter and pierogies. Serve topped with sour cream.

Make Ahead

The pierogies can be prepped ahead of time. Prepare as directed but do not cook the pierogies. Place in single layer on baking sheets; freeze until firm. Transfer to freezer-weight resealable plastic bags. Freeze up to 3 months before cooking as directed. No need to thaw first.

Serving Suggestion

Sprinkle pierogies with chopped fresh chives or parsley just before serving.

Food Facts

The best potatoes to use for pierogies are baking potatoes, such as russet potatoes, or all-purpose potatoes, such as Yukon Gold potatoes. Avoid using red-skinned or new potatoes since they will cause the pierogies to have a gluey texture.


This is a great way to use leftover mashed potatoes.


  • 9 servings, 1/9 recipe (77 g) each

Nutritional Information

Serving Size 9 servings, 1/9 recipe (77 g) each
Calories 240
% Daily Value
Total fat 12g
Saturated fat 7g
Cholesterol 35mg
Sodium 440mg
Carbohydrate 27g
Dietary fibre 2g
Sugars 2g
Protein 6g
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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