Italian Style Roasted Pierogies Recipes

Steps:

• Preheat oven to 400°F.
• Spray baking sheet with nonstick cooking spray.
• In medium bowl combine egg with 1 tbsp water.
• In pie plate place bread crumbs and cheese.
• Dip pierogies in egg then breadcrumbs.
• Arrange on baking sheet.
• Roast until crisp and golden about 15 minutes.

Steps:

• 1. In a large saucepan, bring water to a boil. In a separate bowl, mix potatoes,Italian seasoning, cheese, onions and pepper.
• 2. Cut potsitcker wrappers with a biscuit cutter(3 inch in size) and brush the edges of each with egg white.
• 3. Place 1 Tablespoon of potato mixture on center of each wrapper and fold int half, making sure edges seal by pressing together. Carefully place pierogies in small batches into the boiling water. ?Cook for 3 minutes or until the pierogies begin to float. Drain and rinse in colander with cold water. Set aside.
• 4. In a large skillet, melt 1 Tablespoon of the butter over low to medium heat. Add 10 to 12 pierogies and lightly brown on both sides. Remove and continue to brown the next batch with another 1 Tablespoon of butter. Repeat with next batch until all have been browned. Serve immediately and sprinkle with chopped tomato and parsley.

Steps:

• Preheat oven to 400°F.
• Spray a baking sheet with cooking spray.
• Beat egg in a bowl.
• Dip the perogies in egg and then coat with the bread crumbs.
• Sprinkle with parmesan cheese.
• Bake till crispy about 15 minutes.

Steps:

• Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
• Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
• Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
• Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
• Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.