5 Ingredient (or less) Friday: Leftovers and Pierogies

One of the best parts about Thanksgiving is the leftovers – leftover turkey (in my case chicken) for salads, soups and sandwiches, stuffing made into hash with a fried egg, cold roasted veggies – I love it all. But I always run into an issue with the leftover mashed potatoes. When made fresh they are fluffy, creamy clouds from heaven but once they hit the fridge, it’s all downhill.

So, what do you do when you’re left with a big mountain of potato that you just can’t bare to toss out?

Do the taters justice and make pierogies.

These traditional Polish dumplings are delicious when boiled or pan fried and served with a little sour cream or apple sauce. When you already have the mashed potatoes, making them is super simple. You can add cheese, sauerkraut, mushrooms or onions to your potatoes to spruce them up inside their little parcel.

You can also make your own dough if you’d like, but after cooking for two Thanksgivings in one week I was feeling a little lazy. I picked up some fresh lasagna sheets and cut them into rounds using a glass.

(Not perfect rounds, as you can see…)

Caramelized Onion and Potato Pierogies
- Fresh pasta dough or pre-made gyoza wrappers, cut into 7-8 cm/3 inch rounds using a cookie cutter or a glass.
- Mashed potatoes, seasoned with salt&pepper
- Caramelized onions*

Place about a tablespoon of mashed potatoes and a few caramelized onions in the center of the dough round. Wet the edges of the dough with warm water and bring both sides of the round to meet each other to make a half-moon shape. Pinch close, molding potatoes in the center as needed. Lay flat on a lined tray. Repeat until you run out of either mashed potatoes or wrappers.

If you’d like to freeze some, freeze on a tray making sure the pierogies aren’t touching one another. Once frozen, transfer to a bag or tupperware container.

To cook, I would recommend pan-frying. Put a little oil or butter in a pan on a medium heat. Once heated, add the pierogies. When they are browned on one side, flip and pour a few tablespoons of water in the pan and cover to steam for about 3 minutes. Remove cover and cook until the water is dissolved.

Serve with sour cream, natural plain yogurt or apple sauce.

*To make caramelized onions: Combine chopped brown onions with a few tablespoons of balsamic vinegar and cook covered on a medium heat, stirring occasionally for about 40 minutes or until sweet and a completely softened.

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