The Late Night Gourmet
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- 30 Mar 2017
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I very nearly put "easy" in the title, as in "Easy Pirogis with Sage Butter" because this is a simplified version of a pirogi recipe: I microwaved the potato instead of roasting or boiling it, and I used wonton wrappers instead of making the dough. But, there's still a LOT going on here.
I took many, many more pictures than I've posted here, but I was sure I was going to exceed the limit of pictures allowed. I can post additional pics for clarity if desired.
Another thing: this is very easy to make vegan: instead of the butter, just use vegetable oil. And, use vegan cheese instead of the cheddar.
Ingredients
1 pound of potatoes
1/2 red onion, chopped
1/3 cup cheddar cheese, shredded
6 tablespoons butter
25 wonton wrappers
1 tablespoon fresh sage
salt and pepper to taste
Directions
1. Poke several holes in both sides of the potatoes using a fork. Microwave potatoes for 5 minutes. Carefully check to see if there's some give to the flesh (as you'd expect a baked potato to have). if not, microwave in 1 minute increments and check again until done. Scoop out the flesh and set aside.
2. Cut the corners off the wonton wrappers with a ring mold or a knife.
3. Melt half of the butter in a pan and saute the onion until soft and fragrant. Add potatoes and stir thoroughly to coat. Continue cooking until somewhat browned. Stir in cheese. Add salt and pepper and check the flavor until it's to your liking. Remove from heat and allow to cool slightly.
4. Scoop about a tablespoon onto one end of the wonton wrapper. Brush the edges of the wrapper with water.
5. Fold over the other half of the wonton wrapper, making sure to squeeze out any air and moisture. Press down the edges, and then crimp them down using the edge of a fork.
6. Allow the pirogis to rest for a few minutes to allow the seal to strengthen. Add them to boiling water a few at a time, making sure not to crowd the pan. Give the pot a stir to ensure they don't stick to the bottom. Boil for 2 minutes, then remove with a skimmer. Allow to dry on a rack, or carefully place on a paper towel if you don't have something suitable. Continue until all are done.
7. Melt remaining butter in a pan. Stir in sage leaves. Heat on medium-low for a few minutes until fragrant. Raise heat to medium. Add pirogis to the pan a few at a time, carefully flipping them after a minute or so, until browned.
8. Enjoy by themselves, or with sour cream if desired.
