Inspired by the success with the Oven Baked Samosas, I tried out Pierogi with the remainder of the wonton wrappers. It's a similar recipe - at least in that it's steamed mashed potatoes and uses up random things in the fridge. For example, we had a bunch of sauerkraut leftover from our meat eating days that I really couldn't think of a use for until I came up with Pierogi. Pierogi
Makes 24
24 wonton wrappers (note double this recipe to use a whole package of wonton wrappers)
1 potato
1/4 onion
1/4 cup sauerkraut, loosely packed
1 tb oil
1 tb sour cream
Preheat the oven to 400. Cube your potato and boil it. Meanwhile chop onion and saute in oil and once its semi-translucent, measure out your sauerkraut into 1/4 cup. This is important - press on your sauerkraut and drain all the liquid out. Once you've done this, add it to the onion saute. When your potato is cooked, drain it and mash it up with salt, pepper, and sour cream (i actually used plain yogurt, which was fine). Then add the sauerkraut onion to the mix. Your filling is ready.
Set your wrappers on your work station and put a tablespoon or less of filling on them. In this case I followed the wrapping direction on the package. I folded them in half, tried to smooth the seal on the triangle and then wrapped the two sides back. You can either bake these in the oven or boil them in water with a bit of oil for ten minutes either way. See picture:
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