Pirogies are potato dumplings that are boiled like ravioli, and then pan-fried. I like them with melted butter, flavored with garlic and topped with parmesan cheese. My one daughter likes to dip them in sour cream. Whatever way you eat them they are delicious.
1 pkg dumpling wrappers (I got mine from the freezer section in my Asian Market)
2 cups leftover mashed potatoes (I made mine with cream cheese and heavy cream but any flavoring will only help)
1/2 cup blue cheese crumbles
1/4 cup bacon pieces
1 egg (for eggwash)
- Begin a pot of salted water to boil the pirogies.
- Mix together leftover mashed potatoes the blue cheese crumbles and bacon pieces. If the mixture is lumpy, add a little cream or milk but you do not want this to be soupy.
- Place about a tablespoon of the potato mixture into a dumpling sheet.
- Brush eggwash around the edges and fold over, making sure to not leave air pockets. They will expand during the cooking process and you will have a pirogi blowout.
- Continue to fill the dumplings until you finish, placing the finished dumplings on a parchment paper.
- In batches with about 6-8, boil the pirogies for about 3 minutes, drain on a sheet pan and finish the rest of the dumplings.
- Heat a saute pan over medium high heat and add 1 T butter and 1 T oil; place 6-8 pirogies in the pan. Do not over-crowd to ensure browning. Saute on both sides for 1 to 2 minutes.
- Sprinkle with parmesan cheese. Maybe dip in sour cream.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.