The ultimate Eastern European comfort food. This family-friendly dish can be made sweet, but we’ve stuck with the traditional savoury style, using our lower GI Carisma potatoes. You won’t be able to have just one!
Bring large saucepan of water to boil. Meanwhile, mix potatoes, cream cheese, cheese, salt and pepper together.
Brush edges of won ton wrappers with egg white. Spoon 1 Tbsp. of potato mixture onto the center of each wrapper; fold in half. Press edges together to seal with a fork.
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 minutes 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 and chives.