Cheater Pierogi Recipe

Wonton wrappers: Thin dough sheets used to encase the filling, found in the refrigerated section of most supermarkets.

Mashed potatoes: Creamy and smooth potatoes, prepared in advance, forming the base of the pierogi filling.

Cheddar cheese: Shredded cheese that adds a rich, savory flavor to the potato filling.

Onion: Finely chopped and sautéed in butter to add sweetness and depth to the dish.

Butter: Used for sautéing the onions and browning the pierogi, adding a rich, buttery flavor.

Salt: Enhances the overall flavor of the filling.

Pepper: Adds a hint of spice to balance the richness of the filling.

When sealing the wonton wrappers, make sure to press firmly around the edges to prevent the filling from leaking out during boiling. Using a small brush or your fingertip, apply a thin layer of water to the edges before folding to ensure a tight seal.

• wonton wrappers - Substitute with lasagna noodles: Cut cooked lasagna noodles into squares to mimic the texture and shape of pierogi dough.

• prepared mashed potatoes - Substitute with riced cauliflower: For a lower-carb option, riced cauliflower can provide a similar texture and flavor when mixed with cheese and seasoning.

• shredded cheddar cheese - Substitute with grated Parmesan cheese: Parmesan offers a sharp, salty flavor that complements the potatoes well.

• finely chopped onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor that can enhance the filling without overpowering it.

• butter - Substitute with olive oil: Olive oil can be used to sauté the onions and provides a different but pleasant flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor and a touch of umami to the filling.

• pepper - Substitute with paprika: Paprika can add a mild heat and a smoky flavor, enhancing the overall taste of the pierogi filling.

• Allow the pierogi to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled pierogi in a single layer on a baking sheet lined with parchment paper. This step ensures they don’t stick together.
• Freeze the pierogi on the baking sheet for about 1-2 hours, or until they are firm to the touch.
• Transfer the frozen pierogi to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness.
• For best results, consume the frozen pierogi within 2-3 months. They will still be safe to eat after this period, but the quality may decline.
• When ready to cook, do not thaw the pierogi. Instead, drop them directly into boiling water. This helps maintain their texture and prevents them from becoming mushy.
• After boiling, you can proceed to sauté the pierogi with butter and onions as per the original recipe instructions.
• If you have leftover cooked pierogi, store them in an airtight container in the refrigerator for up to 3 days. Reheat by sautéing in a skillet with a little butter until warmed through.

• Stovetop Sizzle: Heat a skillet over medium heat and add a touch of butter or olive oil. Place the leftover pierogi in the skillet and cook for 2-3 minutes on each side until they are golden and crispy. This method revives the delightful crunch and warms the filling perfectly.

• Oven Warm-Up: Preheat your oven to 350°F (175°C). Arrange the pierogi on a baking sheet lined with parchment paper. Lightly brush them with olive oil or melted butter. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and slightly crispy.

• Microwave Magic: Place the pierogi on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. This method is quick but may not retain the crispiness.

• Steam Revival: Fill a pot with a small amount of water and bring it to a simmer. Place a steamer basket over the pot and arrange the pierogi in a single layer. Cover and steam for about 5 minutes until they are heated through. This method keeps them moist and tender.

• Air Fryer Crisp: Preheat your air fryer to 350°F (175°C). Lightly spray the pierogi with cooking spray or brush with olive oil. Arrange them in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through, until they are crispy and heated through.

• Mixing bowl: Use this to combine the mashed potatoes, cheddar cheese, salt, and pepper.

• Spoon: This will help you place a small spoonful of the potato mixture onto each wonton wrapper.

• Wonton wrappers: These act as the dough for the pierogi, holding the filling inside.

• Small bowl of water: Use this to seal the edges of the wonton wrappers.

• Pot: Bring water to a boil in this to cook the pierogi.

• Skimmer or slotted spoon: Use this to remove the pierogi from the boiling water once they float.

• Skillet: Melt butter and sauté onions in this, and then cook the boiled pierogi until lightly browned.

• Spatula: This will help you gently turn the pierogi in the skillet to ensure even browning.

• Knife: Finely chop the onion with this.

• Cutting board: Use this as a surface to chop the onion.

• Measuring cups: Measure out the mashed potatoes and shredded cheddar cheese with these.

• Measuring spoons: Use these to measure the butter and any additional seasonings.