I love a good kitchen shortcut.
Especially one that makes traditional pierogi so light and delicate, I can eat twice as many.
Guys. TWICE as many!
The secret is pre-made wonton wrappers. If you’ve ever made real-deal pierogi, you’d know preparing, rolling and cutting the dough is at least half the battle.
The circular wonton wrappers look a bit more pierogi-like, but i couldn’t find them so triangle pierogi it is. Shockingly, they taste the same. ;p
This recipe is lightly adapted from one of my favourite cookbooks – Bonnie Stern’s Friday Night Dinners. If I haven’t mentioned I love Bonnie Stern before, I will now. I love her. There. She writes a terrific column in the National Post and I just love her food vibe. She uses fresh, often seasonal, high quality ingredients and simple cooking techniques to make her recipes just shine. Bright like a diamond.
These pierogi are a perfect example. The humble potato and onion are transformed into perfect little pockets of savoury, sweet and smokey.
The photo above is meant to show you my tear-free onion chopping technique! Set your chopping board up next the stove, turn on the exhaust fan, turn on a burner (no need to be cooking anything) and chop those babies to your heart’s content. The heat and exhaust fan will draw away all of the offending fumes and your eyes will remain clear and bright throughout dinner prep! Booya.
Speaking of onions. Caramelizing them is just the bee’s knees isn’t it? Sometimes I’ll take a bag of onions and caramelize them on the weekend with nothing in particular planned for them. I’ll use them throughout the week in sandwiches, salads, pastas, on pizza or whatever calls for a little extra some’n some’n. They make these pierogi.
Yukon gold potatoes have a beautiful, smooth buttery texture. I used a large whisk to ‘mash’ them.
Once you have a nice little work station prepped, you’ll be done in no time.
Enjoy these. They’re a damn delight.