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Loading...| 2 teaspoons butter | |
| 4 slices bacon , chopped | |
| 2 tablespoons bacon drippings | |
| 1/2 yellow onion , diced | |
| 5 medium Yukon Gold potatoes , peeled and halved | |
| salt and ground black pepper to taste | |
| 1 pinch cayenne pepper | |
| 1 large egg | |
| 1 large egg | |
| 1 tablespoon water | |
| 50 wonton wrappers , or as needed | |
| 1 cup sour cream | |
| 1/4 cup chopped fresh chives |
| 1. | In a large skillet, melt the butter over medium heat and add chopped bacon. |
| 2. | Cook until bacon is crispy and remove with a slotted spoon. |
| 3. | In the same skillet, add bacon drippings and onions. |
| 4. | Stir and cook until onions are translucent. |
| 5. | Add potatoes, salt, black pepper, and cayenne pepper. |
| 6. | Cook until potatoes are tender. |
| 7. | Mash the potatoes with a fork or potato masher and let it cool for a few minutes. |
| 8. | In a small bowl, beat 1 egg and water together. |
| 9. | Lay out wonton wrappers, and brush the edges with egg wash. |
| 10. | Add a small amount of mashed potatoes and bacon to the center of each wrapper. |
| 11. | Fold it in half and press the edges together. |
| 12. | Bring a pot of salted water to a boil and add the pierogis. |
| 13. | Cook for 2-3 minutes or until they float to the surface. |
| 14. | Serve with sour cream and chopped chives. |
Quick and easy to make with wonton wrappers as a shortcut instead of homemade dough.
Perfect for a hearty meal on busy weeknights.
The wonton wrappers are thinner than traditional pierogi dough, and the filling may fall out.
Not suitable for those who do not like bacon.
Potatoes are rich in vitamins and minerals, high in fiber, and may help lower blood pressure.
Sour cream is a good source of calcium and vitamin D, and it may help reduce inflammation.
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