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Butternut Potato “Pierogies”

November 4, 2010
I’ve made these tonight the shortcut way.Still takes a bit of time- mostly in that you are mixing the filling, carmelizing the onions,stuffing the wraps,boiling them and then pan frying them if you like( goes more quickly than it sounds!!)…As with all of my recipes there are options.This is one of the dozens of ways I utilize wonton wrappers.They provide endless creativity.So tonight,one of our favorite creations.
  • 1 medium sweet onion,sliced thin
  • 1/2 large purple onion,sliced thin
  • 1 t. butter
  • pinch sugar

Combine in a saute pan and carmelize.

  • 1 10 oz. package butternut squash (Feel free to use fresh- when I have more time I roast the squash for this)
  • Aprroximately 2 C.  DRY mashed potatoes (peel & mash as you normally would.Do not add butter,sour cream.nothing at this point)
  • 1 t. nutmeg
  • 1 T.cinnamon
  • 1/2 C. shredded cheddar (your choice)
  • 1/2 C. crumbled blue cheese (optional-but blue cheese and butternut squash is very tasty together)
  • salt & pepper to taste- about 1t.ish salt.1/2 t. ish pepper

Defrost squash.Add to potato mixture,which will soften it up a bit.You want the mixture to be on the dry side, as it holds together better during the cooking process. Add seasonings and cheeses,mixing well.Make sure cheese is evenly distributed throughout mixture.

  • 1 package Nasoya wonton wrappers,the small squares. (these are usually in the produce section)
  • small bowl of water  to seal wrapper edges

Line a cookie sheet with wax paper and put out about 12 wrappers.At this time start the water to boil, as well. Put a nice teaspoon of your squash potato mixture towards one corner of the square.Roll them into an oval shape Dampen two edges of wrapper slightly. Fold dough over mound, and press down to seal. If you make any tears, just dampen the spot with a drop of water and gently rub to seal hole.Continue until mixture is gone. This will make about 30 “pierogies”. Let them sit for about ten minutes.

Carefully drop your “pierogie” into the boiling water. Boil for about three minutes.Remove with slotted spoon or spatula,and lightly dry on a paper towel.

Place in the pan with the carmelized the onions. (Sometimes I deglaze the pan with 1/4 C. white wine. I add a bit more butter,less than a tablespoon at this time, too).Saute with the onions until they are LIGHTLY browned. Brown them too much and they will be hard.Or, you can skip the sauteing, and serve them soft (more like a ravioli ) with a tomato sauce or Amazing Alfredo Sauce.

Remove them to a plate and cover with the onions. If you like, shred a bit of Asiago or Parmesean cheese over the top. Serve immediately.

A nice creamy bite !!! 

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