Pierogi Stuffed Shells A Great Way To Use Up Leftover Mashed Potatoes Tmh Food

THE CLASSIC PIEROGI (POTATO AND CHEESE)

Steps:

• Cook potatoes in salty water until you can easily pierce them with a fork. Drain water from cooked potatoes. Mash them with some warm milk and butter. Mix in cheese.
• Whisk eggs with sour cream and milk until you get an even texture.
• To the liquid ingredients, add in flour and salt.
• Knead the dough by hand or by using a standing mixer. Allow dough to rest for 10 minutes once fully kneaded and elastic.
• Roll out the dough on a well floured surface. Cut circles out of the dough using a cookie cutter or a floured glass cup.
• One by one, spoon filling into dough dough. Fold the dough over to create a quesadilla or empanada shape. Pinch edges together with your fingers to seal the filling inside.
• Flour the surface where you plan to place pierogi. Note: You can freeze the pierogi at this point and save them for later.
• Bring 3 quarts of water to a boil. One by one, add pierogi into the boiling water. Once they float to the top (10-15 minutes into the cooking), they are fully cooked.
• In a buttered pan, sauté onion to a golden brown. Add pierogi to pan. Fry sides of pierogi to a golden brown.

PIEROGI PASTA SHELLS

Steps:

• Cook pasta shells according to package directions; drain and rinse in cold water. Place mashed potatoes in a large microwave-safe bowl. Cover and microwave on high for 4 minutes, stirring once. Add the minced onion, onion powder and garlic powder. Stir in 2 cups of cheese until blended., Stuff into shells. Place in two greased 13x9-in. baking dishes. Sprinkle with green onions and remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until heated through.

STUFFED SHELL PIEROGIES

Steps:

• Cooks potatoes until soft, drain. Add cheese, salt & pepper and mash until smooth.
• Melt margarine or butter in large skillet. Add onions and cook 10 to 15 minutes until tender but NOT browned. Spread half the onions over the bottom of a 13x9 baking dish. (May take 2 pans)
• Stuff each shell with heaping tablespoon of the potato mixture, close edges.
• Arrange in single layer over onions, spread remaining onions on top (you can use two pans or freeze the pierogies for later use).
• Bake at 350 degrees uncovered 15 to 20 minutes or until heated through.