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Potato Pierogi with Sour Cream-Chive Sauce
Potato Pierogi with Sour Cream-Chive Sauce

Potato Pierogi with Sour Cream-Chive Sauce

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Cook Minutes 50 Min
Prep : 50 Min
Skillet-cooked until golden brown and served with sour cream and chives, these potato pierogis are nothing like the kind you get from the freezer section!
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4-1/2 cups flour
1 tsp. salt
1 pkg. (250 g) Philadelphia Brick Cream Cheese, divided
1 egg, beaten
1 cup warm water
1-1/4 lb. (565 g) 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 sour cream
1/4 cup minced fresh chives
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Step 1
Combine flour and salt in large bowl. Cube half the cream cheese; cut into flour mixture 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; wrap in plastic wrap.
Step 2
Mix remaining cream cheese with potatoes, onions and pepper until blended; set aside. Roll out dough on lightly floured surface to 1/8-inch thickness; cut into 48 (3-1/2-inch) rounds, rerolling scraps as necessary. Spoon 1 Tbsp. potato mixture onto centre of each round. Brush water halfway around edge of each dough round; fold in half to enclose filling. Seal edges with fork.
Step 3
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 with slotted spoon; drain.
Step 4
Melt 1 Tbsp. butter in large skillet. 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. Mix sour cream and chives until blended. Serve with the pierogi.
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Make Ahead
These delicious pierogi 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.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
260
Calories From Fat
0
% Daily Value
Fat 10 g
Saturated fat 6 g
30 %
Cholesterol 45 mg
Sodium 250 mg
10 %
Carbohydrate 35 g
Fibre 2 g
Sugars 1 g
Protein 7 g
Vitamin A
10 %
Vitamin C
15 %
Calcium
4 %
Iron
15 %
Servings
16 servings, 3 pierogi (105 g) and 1 Tbsp. (15 mL) sauce each
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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