Wonton Creation Series Part I: Russet, Goat Cheese & Basil Wonton Pierogis

Finished Dish

This marks the first part of the Wonton Creation Series!!!! Woot Woot!!! So I’m very excited about this because I love dumplings of all cultures. So I will embrace and celebrate these cultures by eating my little heart out.  Now wonton wrappers are pretty much awesome because it cuts down on the time you have to spend making dough.  It also gives you a little more time to develop your flavors or do anything else other than resting and kneading.  So after much toying with the idea of creating this series, I gave myself a Chopped style challenge to see what I could think up and I immediately thought of pierogis for my first wonton dish.  To sum it up, if heaven was a food it would be a big plate of potato pierogis, scientific fact.  So let’s grab the items in the list below and start on this Polish delight.

Note: This recipe yields approximately 60 pierogis. Can be place in the freezer if not cooked right away.


  • 2 big russet potatoes
  • 2 oz. of goat cheese
  • 1/3 cup of green onions
  • 2 cloves of garlic, minced
  • 1 tbsp. butter
  • 1 tsp. basil
  • Salt & pepper to taste
  • 2 pkgs. of Nasoya Wonton Wrappers (You can use the left overs for Part II & Part III)


1. First things first, peel and dice your potatoes.  While dicing, bring some water to a boil.

2. Cook your potatoes until they are soft enough to mash (about 20 minutes). While cooking the potatoes, dice the green onions and mince the garlic.

3. Once the potatoes are mashable, add the butter and completely mash the potatoes.  Then add the goat cheese, garlic, green onions, basil, salt and pepper.  Thoroughly mix.

Potato Filling

4. Once everything is all mixed, add 1 tbsp. of potato mixture to the center of your wontons then brush or use your (clean) finger to add water on the outside rim.  Fold to seal and use either a fork or pasta sealer to make sure the mixture doesn’t come out when you cook the delicious little pockets of heaven.

Pierogis in action



5. After you have folded as many pierogis that you can handle, bring more water to a boil.  Place the pierogis in the boiling water and take them out when they rise to the top of the pot.

6. Add some sesame or olive oil to a pan on medium heat and sauté each side until the outside is a nice golden brown.

7 EAT!!!! I like to eat mine with pan-seared baby bok choy (2 heads = 1 serving) or just with some dipping sauce like sour cream with chives or my sesame hot chili sauce.

Try it out and comment below.  If your hands get tired, just seal your potato mixture and place it in the fridge.

For Part II: Grilled peach, goat cheese, and ginger wontons topped with lemon zest and candied mint.



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