Easy Pierogi

Ingredients

• 4 russet potatoes, peeled and cubed
• 4 tbsp. cream cheese, softened
• 2 tbsp. unsalted butter
• ¾ cup sharp cheddar, shredded
• ½ tsp. salt
• ¼ tsp. black pepper
• ½ cup caramelized onion, finely chopped
• 20 egg roll wrappers, cut into 6-inch circles
• Unsalted butter for browning
• Sour cream and green onions for serving

Directions

1. Add water to base of Smart Marti Cooker to maximum fill line for steaming, and then place potatoes in Shielded Colander. Place the Shielded Colander inside the base with water and cover. Microwave on high power for 20 mins. Let cool for 5 minutes.
2. Transfer cooked potatoes to medium bowl and add cream cheese, butter, shredded cheese, salt and pepper. Mix until cheese has melted into the mixture. Fold in caramelized onions.
3. Add three quarts of water to Daily Universal 4.2-Qt./4L Stockpot and bring to a boil. Meanwhile make pierogis.
4. Use medium-sized Portioning Scoop to add potato mixture to one side of the eggroll wrapper. Brush sides with water and fold to pinch closed. Repeat until the potato mixture is used.
5. Drop four pierogis at a time into boiling water and cook until the wrapper is translucent. Remove from water using the Scoop N Drain and set aside.
6. Add 1 tbsp. to Daily Universal Fry Pan and brown 3-4 pierogis at a time on both sides; repeat to brown all pierogis. Serve with sour cream and green onions.