Bring large saucepan of water to boil. Meanwhile, mix potatoes, cream cheese spread and pepper.
Cut won ton wrappers into circles with 3-inch biscuit cutter; brush edges with egg white. Spoon 1 Tbsp. potato mixture onto center of each wrapper; fold in half. Press edges together to seal. Add, in batches of 12, to boiling water in large saucepan; cook 2 to 3 min. or until pierogies float to surface. Drain in colander. Rinse with cold water; drain well.
Melt 1 Tbsp. butter in large nonstick skillet on medium-high heat. Add 12 pierogies; cook 2 to 3 min. on each side or until golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with remaining butter and pierogies. Serve with sour cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1268g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 5111 (79%)|
|Amt Per Serving||% DV|
|Total Fat 567.8g||757 %|
|Saturated Fat 356g||1780 %|
|Monounsaturated Fat 146.5g|
|Polyunsanturated Fat 24.1g|
|Cholesterol 1536.7mg||473 %|
|Sodium 6823.5mg||235 %|
|Potassium 687.3mg||18 %|
|Total Carbohydrate 295.9g||87 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 286.8g|
|Protein 57.7g||82 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6444
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!