Ingredients
- 4-1/2cups flour
- 1tsp. salt
- 1pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
- 1 egg
- 1cup warm water
- 1-1/4lb. red potatoes (about 4), peeled, cooked, mashed and cooled
- 3 green onions, sliced
- 1/4tsp. pepper
- 1/4cup butter, divided
- 4small shallots, minced, divided
- 1cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/4cup minced fresh chives
Directions
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MIX flour and salt in large bowl until blended. Cube half the cream cheese; add to flour mixture, then cut with pastry blender or 2 knives until mixture resembles coarse crumbs. Add egg and warm water; mix until mixture forms ball. Place on lightly floured surface. Knead 5 min. or until dough is smooth and elastic; wrap in plastic wrap.
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MIX remaining cream cheese, potatoes, onions and pepper until blended; set aside. Roll out dough on floured surface to 1/8-inch thickness; cut into 48 (3-1/2-inch) rounds, rerolling trimmings as necessary. Spoon 1 Tbsp. potato mixture onto center of each round. Brush water halfway around edge of each dough round; fold in half to enclose filling. Seal edges with fork.
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BRING large saucepan of water to boil. Add pierogi, 12 at a time; cook 3 to 4 min. or until they float to the surface. Remove with slotted spoon; drain.
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MELT 1 Tbsp. butter in large skillet. Add 1/4 of the shallots and 12 pierogi; cook and stir 4 min. or until pierogi are golden brown. Repeat, in batches, with remaining butter, shallots and pierogi. Mix sour cream and chives until blended. Serve with the pierogi.