Potato Pierogi with Sour Cream-Chive Sauce

Thumb_potato-pierogi-sour-cream-chive-sauce-58994

(from shoot3rs’s recipe box)

Serves 16 people

Categories: Pasta, Vegetable

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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