A delightful fusion recipe combining the flavors of pierogi with the convenient form of potsticker dumplings, featuring a creamy potato filling inside crispy potsticker skins.
1. Place the potatoes in a pot and cover with 1” of water, bring to a boil and then turn down to a high simmer (medium low heat) and cook for 15 mins or until a fork pierces the potatoes easily.
2. Drain the potatoes and place in a bowl; add the butter, milk, sour cream, kosher salt, and pepper; mash together.
3. Place a heaping teaspoon of the potato mixture in the middle of a potsticker skin; using your fingertip, moisten the perimeter of the skin with water (this will act as an adhesive); starting at the top, fold the potsticker skin in half and then pleat the sides shut; repeat until all dumplings are made.
4. Drizzle olive oil to coat the bottom of a large nonstick pan; place the pierogi-stickers in the pan and add 1/2 cup of water (this will steam the dumplings); cover the pan and cook on medium heat for 7 minutes or until all water has evaporated and the bottoms of the pierogistickers are golden brown.
5. Uncover the pan, flip the pierogistickers onto another side and cook uncovered for 3-5 more minutes until crispy and golden brown on two sides.
6. Serve with sour cream and enjoy!
