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Dill and Cheddar Pierogies
Ingredients
- 8 Tbsp butter, divided
- 2 onions, thinly sliced
- 1 Tbsp balsamic vinegar
- 1 (24-oz) pkg Bob Evans® original mashed potatoes
- 1 cup shredded Cheddar cheese
- 3 Tbsp minced fresh dill, divided
- 2 (12-oz) pkg wonton wrappers
- 1 (8-oz) carton sour cream
- 2 Tbsp white wine vinegar
- 2 cloves garlic, minced
Instructions
- Melt 2 Tbsp butter in a large skillet over medium heat. Add onions; cover and cook 15 minutes or until tender. Uncover and increase heat to medium-high. Cook, stirring constantly, until onions are golden brown. Stir in vinegar.
- Spoon mashed potatoes into a large bowl. Add caramelized onions, cheese, and 2 Tbsp dill, stirring to blend.
- Spoon about 1 Tbsp potato mixture in center of each wonton wrapper. Moisten edges of wrapper with water, and fold one pointed edge over filling to make a triangle, pressing edges to seal.
- Bring a large pot of salted water to a boil over medium-high heat. Add pierogies, in batches; cook until pierogies begin to float. Remove with a slotted spoon, and place on a parchment paper-lined baking sheet.
- Melt 1 Tbsp butter in a large nonstick skillet over medium heat. Add 10 to 12 pierogies, and cook 2 to 3 minutes or until browned. Repeat with remaining butter and pierogies.
- Stir together sour cream, vinegar, 1 Tbsp dill, and garlic in a medium bowl. Serve with pierogies for dipping.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
802
|
0
|
802
|
| Fat (g) | 39 | 39 | |
| Sat. Fat (g) | 14 | 14 | |
| Protein (g) | 24 | 24 | |
| Carb (g) | 91 | 91 | |
| Fiber (g) | 5 | 5 | |
| T. Sugs (g) | 3 | 3 | |
| A. Sugs (g) | 0 | 0 |
