Potato Pierogi with Sour Cream-Chive Sauce

By ldelmas

Ingredients

• 4-1/2 cups flour
• 1 tsp. salt
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
• 1 egg
• 1 cup warm water
• 1-1/4 lb. red potatoes (about 4), peeled, cooked, mashed and cooled
• 3 green onions, sliced
• 1/4 tsp. pepper
• 1/4 cup butter, divided
• 4 small shallots, minced, divided
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup minced fresh chives

Details

Servings 16
Preparation time 50mins
Cooking time 50mins
Adapted from kraftrecipes.com

Preparation

Step 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.

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.

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.

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.