Pierogi Wontons
Pierogi Wontons might be just the Eastern European recipe you are searching for. One serving contains 37 calories, 2g of protein, and 2g of fat. This recipe serves 50 and costs 16 cents per serving. 56 people were glad they tried this recipe. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up whole black pepper, chili paste, farmer's cheese, and a few other things to make it today. It is a good option if you're following a gluten free diet. It is brought to you by Serious Eats. With a spoonacular score of 6%, this dish is very bad (but still fixable). Similar recipes include San Xian Wontons (Shrimp, Pork & Chicken Wontons) – 三鲜馄饨, Pierogi, and Pierogi.
Servings: 50
Ingredients:
1/4 teaspoon freshly ground black pepper
1 teaspoon Chinese fermented bean paste or fermented chili bean paste
4 ounces farmer's cheese, crumbled
3 tablespoons chopped fresh cilantro leaves
Kosher salt
50 square store-bought wonton skins
3 medium russet potatoes
1 teaspoon sesame oil
2 ounces cheddar cheese, shredded with the medium hole in grater (about 1/2 cup)
2 tablespoons soy sauce
Canola or vegetable oil for frying
1/4 teaspoon roasted and ground sichuan peppercorns (optional)
Equipment:
oven
mixing bowl
baking paper
baking sheet
pot
slotted spoon
frying pan
Cooking instruction summary:
Procedures 1 Roast the potatoes by placing them in a 400 F oven until tender, about 1 1/2 hours. Let cool, then scoop out the roasted potato flesh. Discard skins. 2 To make the filling: In a medium sized mixing bowl, break up the potato slightly with a fork. Add farmer's cheese, cheddar cheese, soy sauce, sesame oil, fermented bean paste, cilantro, black pepper, and sichuan peppercorns and toss to combine, taking care not to break down the potatoes too much. There should still be discernible chunks of potatoes in the mixture. Season to taste with salt. Filling for wontons may be stored in a sealed refrigerated container for up to two days. 3 Place a 1/2 to 3/4 teaspoon of filling in the center of a wonton wrapper and moisten the edges with water. Fold one corner towards the opposite corner, creating a triangular pouch. Seal, taking care to push out as much air as possible. Once sealed, bring the two corners of the long end of the triangle together to form a rounded pouch. Transfer the wonton to a rimmed baking sheet lined with parchment paper. Repeat until all the filling is used, making sure not to let wontons touch. 4 Bring a large pot of water to boil and add 1/4 of the wontons. Cook until they just begin to float, about 30 seconds. Remove with a slotted spoon or wire mesh spider and transfer to a parchment lined baking sheet. Separate the wontons so they don't touch. Repeat with remaining three batches. 5 Heat 2 tablespoons vegetable oil in a 12-inch cast iron or non-stick skillet over medium heat over medium heat until shimmering. Add as many wontons as you can fit in a single layer and cook, swirling pan occasionally, until golden brown and crisp on the bottom. Transfer the wontons to a sering plate with the crisp side up. Repeat with remaining batches. Serve with chili oil or soy sauce for dipping.
Step by step:
1. Roast the potatoes by placing them in a 400 F oven until tender, about 1 1/2 hours.
2. Let cool, then scoop out the roasted potato flesh. Discard skins.
3. To make the filling: In a medium sized mixing bowl, break up the potato slightly with a fork.
4. Add farmer's cheese, cheddar cheese, soy sauce, sesame oil, fermented bean paste, cilantro, black pepper, and sichuan peppercorns and toss to combine, taking care not to break down the potatoes too much. There should still be discernible chunks of potatoes in the mixture. Season to taste with salt. Filling for wontons may be stored in a sealed refrigerated container for up to two days.
5. Place a 1/2 to 3/4 teaspoon of filling in the center of a wonton wrapper and moisten the edges with water. Fold one corner towards the opposite corner, creating a triangular pouch. Seal, taking care to push out as much air as possible. Once sealed, bring the two corners of the long end of the triangle together to form a rounded pouch.
6. Transfer the wonton to a rimmed baking sheet lined with parchment paper. Repeat until all the filling is used, making sure not to let wontons touch.
7. Bring a large pot of water to boil and add 1/4 of the wontons. Cook until they just begin to float, about 30 seconds.
8. Remove with a slotted spoon or wire mesh spider and transfer to a parchment lined baking sheet. Separate the wontons so they don't touch. Repeat with remaining three batches.
9. Heat 2 tablespoons vegetable oil in a 12-inch cast iron or non-stick skillet over medium heat over medium heat until shimmering.
10. Add as many wontons as you can fit in a single layer and cook, swirling pan occasionally, until golden brown and crisp on the bottom.
11. Transfer the wontons to a sering plate with the crisp side up. Repeat with remaining batches.
12. Serve with chili oil or soy sauce for dipping.
Nutrition Information:
covered percent of daily need
