Shortcut Pierogies

Shortcut Pierogies
Much easier than the old way to make them.But would not cut wrappers, use as is to save time.
prep: 15 min
total: 53 min
total: 9 servings

What You Need
2 cups cooled mashed potatoes
½ cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
¼ tsp. pepper
36 won ton wrappers
1 egg white, lightly beaten
3 Tbsp. butter, divided
½ cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It
BRING large saucepan of water to boil. Meanwhile, mix potatoes, cream cheese spread and pepper.

CUT won ton wrappers into circles with 3-inch biscuit cutter; brush edges with egg white. Spoon 1 Tbsp. potato mixture onto center 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. Repeat with remaining butter and pierogies. Serve with sour cream.

Kraft Kitchens Tips
Substitute
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Mushroom Pierogies
Omit potatoes, cream cheese spread and pepper. Melt additional 3 Tbsp. butter in large skillet on medium-high heat. Add 2 cups finely chopped onions; cook and stir 4 min. or until crisp-tender. Add 4 cups finely chopped fresh mushrooms; cook and stir 2 to 3 min. or until mushrooms are tender and liquid is cooked off. Cool. Cut won ton wrappers into circles; top with mushroom mixture. Continue as directed.

Sauerkraut Pierogies
Omit potatoes, cream cheese spread and pepper. Melt additional 2 Tbsp. butter in large skillet on medium-high heat. Add 1/2 cup finely chopped onions; cook and stir 4 min. or until crisp-tender. Add 2 cups drained CLAUSSEN Sauerkraut; mix well. Cut won ton wrappers into circles; top with sauerkraut mixture. Continue as directed.