Crispy Pierogies

Recipe Video Below!

INGREDIENTS

• Spring roll wrappers
• 3 Yukon gold potatoes 
• 1/2 white onion, diced 
• 1/4 tsp pepper
• 1/2 tsp garlic and herb seasoning or garlic powder 
• 1/2 tsp grilling seasoning (or another seasoning blend of you'r choice)

Red Pepper Sauce 

• 1 red bell pepper, de-seeded and chopped
• 2 Tbsp hemp seeds
• 1/4 tsp paprika 
• 1/4 tsp cayenne 
• 1 tsp chili powder 
• 1/2 tsp salt 
• 1/2 tsp garlic
• A little water

INSTRUCTIONS 

1. Peel and chop potatoes and place them in a pot of water and a dash of sea salt.
2. Bring potatoes to a boil and cook until soft.
3. Once potatoes are done, drain them and set aside.
4. Sauté onions with a splash of vegetable broth or water until they soften.
5. In a large mixing bowl add potatoes and mash with a masher or a fork until the chunks are gone.
6. Next add the sautéed onions, black pepper, garlic & herb seasoning, and grilling seasoning. Mix well.
7. Make the Red Pepper Sauce by placing all ingredients in a blender and blend until smooth.
8. Next add 2-3 Tbsp of the red pepper sauce to the potato mixture and mix, saving the rest as a dipping sauce.
9. Assemble pierogies. (watch video below for more detail)

• Take one spring roll wrapper out of the package and place it under warm water for a few seconds until pliable.
• Place it on a damp cutting board 
• Scoop out about 1 Tbsp of potato mixture place it on the corner of the wrap. Do this 4 times in each corner of  the wrap. (see video)
• Take another dampened spring roll wrap and place it over top.
• Press it around the potatoes  
• Cut into four individual pieces with a pizza slicer or knife.
• Roll each piece to close the sides and form a pierogi shape.

10. Place in the Air-fryer for 15 minutes at 390 degrees.  Or bake in the oven on parchment paper at 350 degrees for 15-20 mins or until golden brown, flipping halfway through.
11. Sprinkle with dill and serve with the red pepper sauce. (also good with ketchup!)

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