Bacon and Cheese Pierogies
Ingredients
- 10 slices bacon, chopped
- 1 (24-oz) container refrigerated garlic mashed potatoes
- 1 cup shredded Cheddar cheese
- 1 large egg, lightly beaten
- 4 green onions, chopped
- 2 (12-oz) pkg wonton wrappers
- ½ cup water
- ½ cup butter, divided
- 1 (12-oz) jar refrigerated Ranch dressing
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain.
- Stir together mashed potatoes, bacon, cheese, egg, and onions in a large bowl.
- 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 dumplings 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. Serve with Ranch dressing for dipping.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
612
|
612
|
| Fat (g) | 39 | 39 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 15 | 15 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 1190 | 1190 |
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