Shortcut Pierogies

50 9 servings, 1/9 recipe (77 g) each
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(2) 0 Reviews
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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 kind you get from the freezer section!

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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 potatoes, cream cheese product and pepper.
  • Cut won ton wrappers into circles with 3-inch biscuit cutter; brush edges with egg white. Spoon 1 Tbsp. potato mixture onto centre of each wrapper; fold in half. Press edges together to seal. Add, in batches of 12, to boiling water; cook 2 to 3 min. or until pierogies float to surface. Drain in colander. Rinse with cold water; drain well.
  • Melt 1 Tbsp. butter in large nonstick skillet on medium-high 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 with sour cream.

Make Ahead

Pierogies can be made ahead of time. Prepare as directed but do not cook. 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 with chopped fresh chives or parsley just before serving.


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

Nutritional Information

Serving Size 9 servings, 1/9 recipe (77 g) each
Calories 220
% Daily Value
Total fat 10g
Saturated fat 6g
Cholesterol 30mg
Sodium 440mg
Carbohydrate 28g
Dietary fibre 2g
Sugars 2g
Protein 6g
Vitamin A 10 %DV
Vitamin C 6 %DV
Calcium 6 %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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