Pierogies/ Mashed Potato Dumplings



1 1/3 cups mashed potatoes, such as the Rosemary Olive Oil Mashed Potatoes from this post

1 pound/ jin dumpling wrappers

2 Tablespoons- ¼ cup oil for frying

small bowl of water

Directions and Notes:

1. Place a small spoonful of the potatoes onto the center of the dumpling wrapper. Dip your finger into a small bowl of water and wet halfway around the edge of the dumpling wrapper. Fold over and form into a dumpling using whatever method you choose.

2. Heat the oil in a large frying pan over medium heat.

3. When the oil is hot, fry the dumplings, 10- 12 at a time until skins are cooked and golden brown.

This recipe is so open to variations and hard to mess up. We usually bake or steam our dumplings for healthier dumplings, but we love the fried ones, and when we’re cooking for friends, it’s fun to go fried and make them even tastier!

These are also great with meat added, or with only meat, or with any random combination of fillings you can think up. We’ve really enjoyed having crazy dumpling parties with students and friends and watching their reactions to finding their dumplings filled with different things than they’re used to.


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