So easy! Ok so I didn't follow the potato filling recipe, but I did use wonton wrappers and it works great! I used about 2 teaspoons filling and crimped the edges with egg white. I boiled them 2-4 minutes then let them cool completely. I froze them and sauted them when needed in butter and they are excellent (similar to store frozen perogies). very good!
Actually wonton wrappers are usually square. I think you are looking for dumpling (shui jiao) skins. I don't know why the other reviewer used egg roll wrappers! Dumplings and wontons are designed to be boiled unlike egg rolls!
I am so entertained by your videos Chef John. I loved your square dancing joke and a dough-seal-dough your pierogi! I decided to give your grandmother a rest and made my own dough. Your filling however is excellent Chef and very easy and fun to make. I look forward to making more of your recipes.
These taste good but the texture of the wonton wrappers is thinner and a bit off from regular perogies. They also look pretty ugly but that might just be me.
Very delicious. Just a point off cause they don't look like perogies cause of the wonton wrappers being square. My boyfriend has the idea to serve them on a bed of iceburg lettuce with apples and green onions and it was amazing definitely making these again sometime although they take a long time to do even cheating not making the dough.
The 4 stars are because it sounds and looks so good. Plan to try this but need some clarification. Written recipe says 2 TBSP filling and the video says 2 TSP. I guess I'll try it and see. Will post an update soon. FOR MY UPDATE: I'm sticking with the 4 stars. I had to use square wonton wrappers as none of my local stores carried round ones. Used 1/2 cream cheese and 1/2 ricotta as I was not able to find farmer's cheese. I was able to fit a hefty 1 tsp of filling into the wrapper and the square worked just fine. They came out great. I've never made a pierogi before but using the wonton wrappers was a breeze. Like others I had WAY more filling than I was able to use with my package of wrappers. I think the package had 50 wrappers and I had enough filling for at least another 25. No biggie I'll just get two packages of wrappers next time. I froze the ones that I didn't cook right away and am going to try them from frozen tonight. Can't wait to try a batch with some spinach worked into the filling.
Recipe was great. My family loved them.
Ok they aren't my Nana's pierogis but I didn't spend an entire day in the kitchen so it was a good trade-off. We all liked these and I've made cabbage mushroom and sweet pierogis using the wonton wrappers as well. Not quite the same consistency or flavor but a heck of a lot less work.
I am a fan of ("Mrs.T" store bought ) perogies & I eat them often. I like the mash potatoe & cheese. I give this filling 5 stars but overall I did not care for the texture of the shells. Because the work involved in the making of perogie shells is a all day process I will buy pre-made shells from a local store or Amazon. (they are not cheap) A time saving tip is use instant mashed potatoes... there is no difference in the outcome or taste. Also WonTon wrappers are a good substitute for perogie shells
