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Potato Pierogi with Sour Cream Recipe
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Potato Pierogi with Sour Cream Recipe

50 Min(s)
50 Min(s) Prep
Skillet-cooked until golden brown, then served with sour cream and chives, these potato pierogis are nothing like the kind you get from the freezer section!
What You Need
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16 servings
Original recipe yields 16 servings
4-1/2 cups flour
1 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
1 egg
1 cup warm water
1-1/4 lb. red potatoes (about 4), peeled, cooked, mashed and cooled
3 green onions, sliced
1/4 tsp. pepper
1/4 cup butter, divided
4 small shallots, minced, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh chives
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Let's Make It
1
Combine flour and salt in large bowl. Cube half the cream cheese. Add to flour mixture; cut with pastry blender or 2 knives until mixture resembles coarse crumbs. Add egg and warm water; mix until mixture forms ball. Place on lightly floured surface. Knead 5 min. or until dough is smooth and elastic.
2
Mix remaining cream cheese with potatoes, onions and pepper until blended.
3
Roll out dough on lightly floured surface to 1/8-inch thickness; cut into 48 (3-1/2-inch) rounds, rerolling trimmings as necessary. Spoon 1 Tbsp. potato mixture onto center of each round. Lightly brush water around edge of each dough round; fold in half to enclose filling. Seal edges with fork.
4
Bring large saucepan of water to boil. Add pierogi, 12 at a time; cook 3 to 4 min. or until they float to the surface. Remove pierogi from water with slotted spoon; drain.
5
Melt 1 Tbsp. butter in large skillet in medium heat. Add 1/4 of the shallots and 12 pierogi; cook and stir 4 min. or until pierogi are golden brown. Repeat, in batches, with remaining butter, shallots and pierogi.
6
Mix sour cream and chives until blended. Serve with the pierogi.
Kitchen Tips
Tip 1
Size Wise
Enjoy your favorite foods while keeping portion size in mind.
Tip 2
Make Ahead
Prepare pierogi as directed but do not cook; place in single layer on baking sheets. Freeze until firm. Transfer pierogi to freezer-weight resealable plastic bags. Freeze up to 3 months before cooking as directed. No need to thaw first.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 50mg
17%
Sodium 240mg
10%
Total Carbohydrates 37g
13%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 6g
12%
Vitamin A
15%
Vitamin C
4%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* 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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