Pierogis are Polish filled dumplings. My version is made with wonton wrappers because they’re thin and work excellent for this dish. The most critical finish to any pierogi is the butter. Without it, the dough gets dry, your expectations aren’t met and you end up with something less than a pierogi.
Author: Sear Nation
Italian Sausage Links
Ground Black Pepper
First cook the
Italian Sausage Links (8 oz)
in a frying pan. Cut sausage down lengthwise with a knife and remove the skin. Sear ground sausage meat until done throughout.
Garlic (1/2 Tbsp)
to the pan towards the end of cooking so it browns slightly.
Pulse cooked sausage meat in a blender for 5-10 seconds until it is a fine crumb. Remove and place in a medium-sized mixing bowl. Add
Ricotta Cheese (1 cup)
Mozzarella Cheese (1 cup)
Fresh Parsley (1 Tbsp)
. Mix until well combined.
Now its time to prepare the wonton pierogies. Start by boiling a large pot of water. Meanwhile, stuff each
Wonton Wrappers (40)
with about one tablespoon of filling. Dip your finger tip in water and trace the border of the wonton wrapper with your finger. This will moisten the edge of the dough and make for a better seal.
Fold in half the wonton wrapper, sealing the filling inside. Pinch tightly the edges and try to push out most of the air before completely sealing. Large air pockets if sealed in the pierogie will expand rapidly in water, which is undesirable. Boil for 5-7 minutes.
Butter (1 stick)
on fifty percent power until melted. Serve pierogies with a drizzle of melted butter and
Ground Black Pepper (to taste)
Nutrition Per Serving
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