• 16servings
  • 50minutes
  • 270calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, C, D, E, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4-1/2 cups flour

  2. 1 tsp. salt

  3. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , divided

  4. 1 egg

  5. 1 cup warm water

  6. 1-1/4 lb. red potato es (about 4), peeled, cooked, mashed and cooled

  7. 3 green onion s, sliced

  8. 1/4 tsp. pepper

  9. 1/4 cup butter , divided

  10. 4 small shallot s, minced, divided

  11. 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

  12. 1/4 cup minced fresh chives

Instructions Jump to Ingredients ↑

  1. MIX flour and salt in large bowl until blended. Cube half the cream cheese; add to flour mixture, then 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; wrap in plastic wrap.

  2. MIX remaining cream cheese, potatoes, onions and pepper until blended; set aside. Roll out dough on 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. Brush water halfway around edge of each dough round; fold in half to enclose filling. Seal edges with fork.

  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.

  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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