Our Polish friends will be so proud!
These were a creation after our Easter meal with all of the leftovers. We had a lot of cooked pork tenderloin leftover. We made fried rice out of some of the meat and tried this as well. I always try to come up with something different to make with our leftovers rather than just heating them up. I don’t like eating the same thing over and over again, so trying new things help finish leftovers without me getting sick of them.
1 lb thinly sliced smoked pork tenderloin
2 cups mashed potatoes
1 package round egg roll wrappers
Mix together the mashed potatoes and meat. Stuff each egg roll wrapper with about a tablespoon of filling and use the water to seal the egg roll wrappers. Once all of the wrappers have been filled. Heat a nonstick saute pan over medium-high heat and put in about 1 tsp of vegetable oil. Swirl in pan to coat. Add pierogies and brown one side evenly. Pour in 1/3 cup of water and cover for about 2 minutes or until pierogies are cooked. Transfer to a pan and keep warm in the oven.
We served this with Zurek.