Pierogi Wontons
- 3 medium sized russet potatoes
- 1 cup farmer cheese, crumbled
- 1/2 cup cheddar cheese, shredded with the medium-sized hole in grater
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fermented bean paste or fermented chili bean paste
- a few tablespoons minced cilantro
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon roasted and ground sichuan peppercorns, optional
- a few tablespoons oil, for pan-frying
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cilantro (3 tablespoons)
- Fermented bean paste or fermented chili bean paste (1 teaspoon)
- Russet potatoes, medium sized (3)
- Condiments
Soy sauce (2 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Oil (3 tablespoons)
- Sesame oil (1 teaspoon)
- Sichuan peppercorns, roasted and ground (1/4 teaspoon)
- Dairy
- Cheddar cheese (1/2 cup)
- Farmer cheese (1 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 25, 2011 (1 year ago).
35 people saved this recipe.
