Tag Archives: appetizer

Pinwheel Appetizers

Appetizers July 18, 2026 Leave a comment
Plate of tortilla pinwheel wraps filled with vegetables and salmon
A platter of colorful vegetable and salmon pinwheel wraps ready to serve

Pinwheel appetizers turn any gathering into a party-ready spread with minimal fuss. These colorful rollups are playful, customizable, and perfect for mixing flavors — try olives, chopped scallions, chili peppers, ham, smoked salmon, creamy cheese, or sautéed spinach. Cream cheese is the binder for the fillings and adds a smooth, tangy base. For holiday flair, introduce pops of red and green with roasted peppers or herbs. Aim for contrast: pair creamy cheese with salty meats, crisp vegetables, or bright herbs to create satisfying bites. They’re easy to adapt for dietary preferences, too — swap spreads or fillings to suit vegetarian, gluten-free, or low-carb needs. With thoughtful ingredient choices and an eye for color, pinwheels become both tasty and visually striking, making them an upbeat, reliable option for entertaining with style.

Serves: About 35 roll-ups

Basic Pinwheel

Ingredients

  • 2 packages cream cheese, softened
  • 1 package ranch dressing mix
  • Freshly ground black pepper
  • 5 flour tortillas; use spinach and tomato for a festive touch!
  • 1/2 cup finely diced green bell peppers
  • 1/2 cup finely diced red bell peppers
  • 2 green onions, sliced

Process

  1. Mix the cream cheese, ranch dressing mix, and the black pepper together thoroughly.
  2. Spread the mixture on each tortilla. Sprinkle diced bell peppers and chopped green onions on top.
  3. Wrap the roll tightly in plastic and chill for at least 1 hour before serving.
  4. Slice into small 1-1/2 to 2″ wheels and serve.

Note: Add fillings like deli ham, smoked salmon, sliced olives, or fresh herbs to customize the flavor. You can also use chopped scallions, chili peppers, soft cheese, or sautéed spinach.

Roasted Tomato and Avocado Crostini

Dinner Ideas July 9, 2026 Leave a comment
Toasts with mashed avocado, mozzarella slices, roasted cherry tomatoes, basil, and balsamic drizzle on a wooden board
Delicious avocado toast topped with fresh mozzarella, roasted cherry tomatoes, and basil leaves

Imagine tiny flavor explosions on toast: ripe avocado, mashed with a spritz of lemon or lime, a slick of olive oil, and a pinch of salt becomes a silky, zesty base that plays off bright roasted tomatoes. Thin slices of fresh mozzarella tuck in atop the warm crostini, softening and stretching slightly from the toast’s heat to add a gentle milky hug. To assemble, smear the avocado over each piece of toast, plop on a spoonful of juicy roasted tomatoes, and nestle a few mozzarella slices on top. Scatter chopped basil like confetti and finish with a playful drizzle of balsamic reduction or extra-virgin olive oil. The bite delivers delightful contrasts: crackly bread, creamy avocado, tangy-sweet tomato, and pillowy mozzarella. These crostini are perfect for kicking off a relaxed gathering, stealing the show at a dinner party, or bringing cheerful flair to any antipasti spread. All recipes for Kitchen Moxy can be found at www.kitchenmoxy.com

Ingredients

  • 8 oven-roasted tomato slices
  • 2 tablespoons of extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons of butter
  • 8 slices (diagonally sliced) of a baguette
  • 1 clove of garlic, sliced in half; press or grate one half
  • 8 ounces fresh mozzarella cheese, cut into 8 thin slices
  • 1 large avocado, halved, pitted, and mashed
  • 1 teaspoon of fresh lemon juice
  • 1 teaspoon dried oregano
  • ¼ cup roughly chopped fresh basil
  • 1 pinch flaked sea salt

Process

  1. Heat the butter in a large skillet over medium heat. Add bread slices to the skillet, in batches if necessary; cook until crisp and golden in places, 2 to 3 minutes per side.
  2. Transfer crostini to a work surface; rub garlic half on each slice. Sprinkle with a pinch of dried oregano.
  3. Mash avocado with grated garlic, a teaspoon of lemon juice, and 1 tablespoon of olive oil. Spread one scoop on top of each crostini.
  4. Top each crostini with mozzarella, a roasted tomato slice, and a basil leaf. Drizzle with 1 tablespoon olive oil and sprinkle with flaky salt.

Oven-Roasted Tomatoes

Oven-Baked Parmesan Tomatoes

Dinner Ideas July 7, 2026 Leave a comment
Four baked tomato halves topped with breadcrumbs and herbs on a wooden board
Delicious baked tomatoes topped with a crunchy herb and breadcrumb mixture

Bright, bubbly Parmesan tomatoes turn ordinary tomatoes into a crunchy, cheesy celebration. Thick tomato slices get a shower of grated Parmesan, a sprinkle of herbs, and a breadcrumb blanket, then roast until golden and irresistible. Each bite balances juicy sweetness with a savory, crunchy top that begs for seconds. Serve these playful rounds alongside grilled meats, toss them with pasta, or stack them for a veggie-forward snack. They’re speedy to make—about 10–20 minutes—perfect for a last-minute upgrade that feels special without fuss. All Kitchen Moxy recipes can be found at www.kitchenmoxy.com

Ingredients

  • 4 ripe tomatoes, sliced into 1/2-inch slices
  • 4 tablespoons mayonnaise, or sour cream
  • ½ cup of grated Parmesan cheese
  • ½ cup Panko breadcrumbs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh basil
  • ½ cup of fresh, shredded mozzarella cheese

Process

  1. Gather all ingredients. Preheat oven to 350°F (175°C).
  2. Arrange tomato slices in a single layer on a baking sheet lined with parchment paper.
  3. In a small bowl, mix mayonnaise, Parmesan, panko breadcrumbs, and Dijon mustard, then add oregano, salt, and pepper to taste.
  4. Layer each tomato slice with a small amount of mayonnaise mixture. Sprinkle with mozzarella and then top with parsley and basil.
  5. Bake in a preheated oven for approximately 15 minutes, or until cheese is golden brown. Serve immediately.

Pistachio Marshmallow Salad

Dinner Ideas June 11, 2026 Leave a comment
Creamy green pistachio salad with mini marshmallows in a bowl on a wooden table
A bowl of creamy green pistachio salad

Think salads must always be leafy? Think again! Retro marshmallow salads bring a playful twist, swapping greens for pudding mix and fluffy marshmallows. Picture a pistachio salad bursting with pineapple chunks, crunchy pistachios, and cuddly mini marshmallows!  Perfect as a quirky side or a cheeky dessert, depending on your table. These delightful fluff salads and other vintage potluck gems are staples in the South and Midwest, but they’re fun anywhere, anytime. The idea of a sweet, creamy salad might raise an eyebrow, but one spoonful turns skeptics into fans. It’s a rare chance to enjoy marshmallows before the final course, so why not indulge? Serve it chilled, grab a fork, and join the retro revival—this luscious, nostalgic treat is here to brighten your next gathering.

Ingredients

  • 1 carton (16 ounces) Cool Whip whipped topping
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 6 to 7 drops green food coloring, optional
  • 3 cups miniature marshmallows
  • 1 can (20 ounces) pineapple tidbits (or crushed pineapple), undrained
  • 1/2 cup chopped pistachios or walnuts
  • Additional whipped topping, optional

Process

  1. In a large bowl, combine whipped topping, pudding mix, and, if desired, food coloring.
  2. Fold in the marshmallows and pineapple.
  3. Cover and refrigerate for at least 2 hours or overnight.
  4. Just before serving, top with additional whipped topping if desired, and sprinkle with nuts.

Crab “Bombs”: The Explosive Addition to Your Picnic or Dinner Party

Dinner Ideas June 7, 2026 Leave a comment
Golden crab cakes garnished with herbs on a ceramic platter with creamy dip and lemon wedges
A platter of golden crab bombs served with a creamy herb dip and lemon wedges

Serve crab “bombs” for a picnic or dinner party and watch smiles multiply. These crispy, golden orbs hide a creamy, savory crab center that pops with flavor in every bite. Easy to transport and even easier to eat, they pair perfectly with chilled white wine, zesty dipping sauces, or a bright citrus slaw. Whether spread on a blanket by the ocean or arranged on a platter for guests, crab “bombs” make any gathering feel festive and effortless.

Ingredients

  • 1 pound crab meat
  • 1 cup cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • ½ cup of panko breadcrumbs
  • 2 green onions, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 egg, beaten

Process

If baking, preheat oven to 375°F.

If frying, heat the oil in a deep pan over medium heat.

  1. In a large mixing bowl, combine crab meat, softened cream cheese, mozzarella cheese, breadcrumbs, green onions, garlic powder, Old Bay seasoning, paprika, cayenne pepper, salt & pepper; add additional breadcrumbs if the mixture is still wet.
  2. Take about 2 tablespoons of the crab mixture and roll it into a ball shape. Repeat until all the mixture is formed into balls.
  3. Place the crab bombs on a parchment-lined baking sheet. Bake for 15-20 minutes until golden.
  4. If Frying: carefully add the crab bombs to the hot oil, fry them in batches until golden and crispy, about 4 – 5 minutes per side.
  5. Drain excess oil if frying; remove the crab bombs and place on a paper towel to absorb the excess oil.
  6. Serve hot

Dip #1 Creamy Dill Dip

Ingredients

  • 8 ounces cream cheese, room temperature
  • ½ cup sour cream
  • ½ cup mayonnaise or plain Greek Yogurt
  • 4 green onions, minced
  • 2 tablespoons fresh parsley leaves, minced
  • 1 tablespoon fresh dill, minced
  • 1 teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper

Process

  1. In a large mixing bowl, beat cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt and pepper until blended. Serve at room temperature.

Dip #2 Sweet Chili Sauce

Ingredients

  • ½ cup unseasoned rice vinegar 
  • ¾ cup of water
  • 2/3 cup white sugar 
  • 5 garlic cloves finely minced, or pressed
  • 1 tablespoon of soy sauce or Fish sauce
  • ½ tsp cayenne pepper optional
  • 2- ½ tablespoons of sambal oelek (please see recipe notes)
  • 4 teaspoons of cornstarch 
  • 2 tbsp water

Process

  1. Add the vinegar, water, sugar, garlic cloves, soy sauce, and cayenne pepper  in  a non-stick pan.
  2. Heat over medium heat while stirring to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes. 
  3. Add the sambal oelek (or a substitute listed below) and mix through. Let it cook for a few minutes until it’s slightly thickened (2- 5 minutes).
  4. Mix the cornstarch and water into a smooth slurry and add this to the sauce as well.
  5. Stir frequently (to prevent the sauce from burning at the bottom), simmer the sauce for 2 – 5 minutes or until it reaches the desired thickness. Remember, the sauce thickens as it cools. If it thickens too much, add a little extra water to thin it out.
  6. Cool to room temperature and store in the fridge.

Notes: Substitutions for Sambal Oelek 

  1. Chili Garlic Sauce: This sauce has a similar base of chiles, vinegar, and salt, but includes garlic and sugar, giving it a slightly different flavor. It can be used in equal amounts as a substitute in most recipes 
  2. Sriracha: Another popular option, sriracha offers a vibrant red color and a similar heat level. However, it is a sauce rather than a paste, so it may alter the texture of your dish slightly. You can use it in a 1:1 ratio, but consider adding a bit of vinegar to mimic sambal oelek’s tanginess 
  3. Gochujang: This Korean chili paste is fermented and has a richer flavor profile. It can be used in smaller amounts due to its strong taste, and it works well in marinades and stir-fries 
  4. Harissa: A North African chili paste that adds a complex flavor. It can be used as a substitute, but be mindful of its distinct spices that may change the overall taste of your dish 
  5. Homemade Sambal Oelek: If you have fresh red chilies, salt, and vinegar, you can easily make your own sambal oelek. Blend these ingredients to your desired consistency, adjusting the heat level by choosing milder or hotter chilies 
  6. Crushed Red Pepper Flakes: For a quick and easy option, crushed red pepper flakes can add heat to your dishes, though they lack the vinegar and salt balance of sambal oelek. Use them to taste 

Garlic and Herb Steamed Clams

Dinner Ideas June 4, 2026 Leave a comment
Steaming clams in garlic butter sauce garnished with herbs, served with toasted bread and a glass of white wine
A bowl of steaming clams served in a garlic herb butter sauce with toasted bread on the side

Steam clams and mussels for friends and watch the party come alive! These briny treasures cook fast in a fizzy splash of dry white wine, butter, garlic, and fresh herbs, filling the kitchen with irresistible aromas. When the shells pop open, ladle that fragrant broth over pasta or dunk crusty bread to sop up every savory drop. The dry wine brightens flavors as the alcohol cooks away, leaving concentrated, mouthwatering depth. It’s an easy, crowd-pleasing dish that looks impressive without effort and turns any summer gathering into a warm, festive feast.

Ingredients

  • 1/2 cup of butter
  • 5 cloves garlic, minced or grated
  • 2 cups of dry white wine (such as a Chardonnay)
  • 1 tablespoon dried oregano or 2 tablespoons of fresh chopped oregano
  • ¼ cup fresh chopped parsley
  • 1 teaspoon crushed red pepper flakes
  • 36 clams in shell, scrubbed

Process

  1. Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
  2. Place clams in the wine mixture. Cover, and steam until all the clams have opened; discard any that do not open. Serve in soup bowls and ladle broth generously over them.

Caprese gets playful!

Salads, Side June 3, 2026 Leave a comment
Cut basil leaves into thin ribbons

Juicy tomatoes, pillowy mozzarella and basil shimmy together. Add peppery arugula, drizzle tangy balsamic or basil pesto, or stack these flavors into a ciabatta for a grab-and-go Caprese sandwich. Fold in prosciutto, creamy avocado or charred peppers for surprising textures. Thread ingredients onto skewers for a party-ready bite — bright, fresh, and totally irresistible. Try four fun Caprese variations and even a cheeky eggs Benedict twist with mozzarella, tomatoes, and pesto for a brunch surprise.

Version #1

Classic Caprese layered salad

INGREDIENTS

  • Fresh Spinach, or arugula (optional)
  • 4 medium sized juicy, ripe tomatoes, sliced in ¼ inch slices
  • 6 ounces of fresh mozzarella cheese, sliced
  • 1 bunch of fresh basil, rinsed and pulled apart into individual leaves

PROCESS

  1. Line a plate or platter with washed spinach leaves, stems removed.
  2. Arrange the tomato slices on top of the spinach
  3. Sprinkle with ½ teaspoon of kosher or sea salt
  4. Layer half of the basil ribbons on top of the tomatoes
  5. Layer the mozzarella cheese on top of the basil
  6. Sprinkle remaining basil on top of the cheese
  7. Pour the Balsamic vinegarette on top of layers
  8. Serve at room temperature

Balsamic Vinegarette

  • 2 Tablespoons of extra-virgin olive oil
  • 2 Tablespoons of good balsamic vinegar
  • 2 cloves of garlic sliced into slivers or grated
  • ½ teaspoon of cracked pepper
  • 1 teaspoon Kosher or Sea salt, divided
  • In a small bowl with a lid mix the extra virgin olive oil, balsamic vinegar, ½ teaspoon cracked pepper, ½ teaspoon salt, and garlic. Mix together and set aside for at least 15 minutes to blend flavors.

Version #2

Chopped Tossed Salad

Spinach salad with red and yellow cherry tomatoes, mozzarella balls, and balsamic dressing
A vibrant spinach salad with cherry tomatoes, mozzarella balls, and balsamic drizzle

Chop or dice the tomatoes and the mozzarella and tear up the spinach or arugula, and basil leaves to make the Caprese salad more like a traditional salad served in bowls. This is a nice option if you’re serving the Caprese as a side dish. Serve the Balsamic vinaigrette at the table to let guests choose how much to add.

Version #3

Caprese sandwich with tomato, mozzarella, basil on ciabatta bread and side salad with cherry tomatoes
A delicious caprese sandwich served with a fresh salad and balsamic drizzle

Caprese sandwiches capture the flavors of a Caprese salad in a handheld form. On ciabatta or a baguette split horizontally, drizzle balsamic vinaigrette, then layer tomato slices, fresh mozzarella, basil leaves and a smear of basil pesto. Serve toasted so the cheese melts. For more flavor, add sun-dried tomatoes and a handful of arugula before serving.

Version #4

Caprese Skewers

Skewers with cherry tomatoes, mozzarella balls, and basil leaves on wooden board with balsamic glaze
Fresh Caprese skewers with cherry tomatoes, mozzarella, and basil drizzled in balsamic glaze.

Ingredients

  • Small wooden skewers (or toothpicks)
  • Grape tomatoes
  • Fresh mozzarella cheese pearls
  • Fresh basil leaves
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon of Balsamic Glaze
  • Sea salt (to taste)
  • Cracked black pepper

Process

  1. Thread one cherry tomato, followed by a fresh basil leaf (fold in half if large), then a mozzarella pearl. Repeat until all skewers are assembled.
  2. If not using it immediately, cover with plastic wrap and refrigerate for up to 2 hours.
  3. Right before serving, plate the skewers and drizzle with olive oil, and balsamic glaze.
  4. Finish with a pinch of sea salt and cracked black pepper.

Version #5

Caprese Eggs Benedict

Poached eggs on toast with pesto sauce and tomato slices
Delicious poached eggs with pesto on toast and fresh tomato slices

Ingredients

  • 1 tablespoon distilled white vinegar
  • 1 ounce of mozzarella cheese, sliced into 4 pieces
  • 2 English muffins, split
  • 4 large eggs
  • 4 teaspoons pesto
  • Salt to taste

Process

  1. Fill a large saucepan with 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer.
  2. While waiting for water to simmer, place 1 mozzarella cheese slice and 1 tomato slice onto each English muffin half.
  3. Cook in a toaster oven until cheese softens and the English muffin has toasted.
  4. Crack an egg into a small bowl. Holding the bowl just above the simmering water’s surface, gently slip egg into the water. Repeat with the remaining eggs.
  5. Poach eggs until whites are firm, and yolks have thickened but are not hard, about 3 – 3 ½ minutes.
  6. Remove eggs from water with a slotted spoon and dab them on a paper towel to remove excess water.
  7. Place a poached egg on top of each English muffin. Spoon 1 teaspoon of pesto sauce onto each egg and sprinkle with salt.

Corn Salad (aka Texas Caviar)

Dinner Ideas May 31, 2026 Leave a comment
Change to outdoor picnic table setting

Born in mid-20th century Texas, Texas Caviar is a playful, crowd-pleasing celebration of fresh, bold flavors. This zesty corn salad dazzles at parties, picnics, and casual get-togethers, ready to be tweaked however you like: stir in creamy avocado, dice jalapeño for a spicy kick, add cumin for a warm hug of spice, or splash in hot sauce for mischief. Spoon it with crunchy tortilla chips, pile it next to grilled meats, or crown tacos and salads—every bite sings. Whether you’re feeding friends or craving a quick, vibrant side, Texas Caviar brings cheerful color, lively textures, and irresistible taste.

Ingredients

For the vegetables

  • 2 15-ounce cans of black-eyed peas
  • 1 15-ounce can of black beans
  • 1 15-ounce can of corn (or 1 ½ cups frozen and thawed)
  • 1 red bell pepper
  • 1 cup cherry tomatoes
  • 3 green onions
  • 1 medium jalapeno, seeded, diced
  • 1 avocado, sliced into cubes
  • ½ cup of chopped cilantro
  • 2 teaspoons of kosher salt

For the dressing

  • 2 tablespoons lime juice
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • 1 teaspoon oregano
  • 4 tablespoons olive oil

Instructions

  1. Drain and rinse the beans and corn.
  2. Dice the red bell pepper, slice the cherry tomatoes, and thinly slice the green onions on a diagonal. Seed and dice the jalapeno pepper; finely chop the cilantro. Slice the avocado into cubes.
  3. Add all the vegetables and beans to a bowl. Stir in the kosher salt.
  4. In a medium bowl, whisk together the vinegar, sugar, garlic powder, and cumin. Gradually whisk in the olive oil. Pour the dressing over the vegetables and mix to combine.
  5. Refrigerate until serving; allow to marinate for 30 minutes or longer. Serve with chips for dipping or serve as a side.

Stores refrigerated for up to 3 to 4 days. 

Traditional Cucumber Salad

Dinner Ideas April 22, 2026 Leave a comment
bowl of cucumber salad with dill and thin onion slices alongside a bowl of quinoa with chicken, broccoli, chickpeas, and sweet potato
A wholesome meal with a cucumber salad

Experience the crisp, refreshing flavor of a cucumber salad, a perfect choice for a light, healthy meal or side dish. This salad highlights the natural, cool taste of freshly sliced cucumbers, complemented by subtle hints of herbs and a tangy dressing.

Its versatility allows customization with ingredients such as red onions, cherry tomatoes, and feta cheese, enhancing its flavor profile. Whether served chilled as a standalone dish or as a complement to grilled meats and seafood, this salad delivers a burst of freshness with every bite, making it a popular choice among those seeking a revitalizing culinary experience.

Ingredients

  • 2 large cucumbers
  • 2 thinly sliced scallions
  • 1 tsp Kosher salt
  • ¼ tsp pepper
  • 2 tablespoons of fresh, minced parsley
  • 3 tablespoons of white vinegar
  • 1 tablespoon sugar

Process

  1. In a medium bowl, whisk together the vinegar, sugar, salt, and pepper until the sugar is dissolved.
  2. Wash and peel your cucumbers. Slice them into very thin slices or use a mandoline to slice the cucumbers paper-thin.
  3. Slice scallions on the diagonal.
  4. Add the cucumber slices and scallions to the bowl and toss to coat them in the dressing.
  5. Cover and refrigerate for at least 30 minutes.

Notes: Customize your salad by adding fresh herbs such as dill or basil.

Apple Cider Vinegar can be used in place of white vinegar.

Use red onion instead of scallions, sliced thinly.

Pierogi Wontons

Dinner Ideas, Side, Vegetables, Wonton Wrappers April 13, 2026 Leave a comment
Golden-brown pierogies topped with bacon bits and green onions on a plate with sour cream
Golden-brown pierogies garnished with bacon bits and green onions, served over saurekraut with sour cream

Using Wonton wrappers is a fantastic shortcut for making pierogies, allowing you to create these delicious dumplings quickly and easily. Pierogies can be served boiled and then pan-fried or baked, and are best complemented with toppings like sautéed onions, sour cream, bacon, or fresh herbs like basil. Serve alongside kielbasa, sauerkraut, roasted vegetables, salads, or soups for a crowd-pleasing meal that is easy to make and enjoy.

Ingredients

  • 2 russet potatoes, washed, peeled, and cut into 1-inch pieces
  • 2 garlic clove(s) peeled and sliced lengthwise
  • ½ cup diced onion
  • ½ cup sharp cheddar shredded
  • 2 – 3 Tbsp sour cream
  • Salt and pepper to taste
  • 1 36-count package of wonton dumpling wrappers
  • 2 tablespoons of butter for sautéing pierogies
  • Salt for boiling water

Directions

  1. Combine cut potatoes and garlic in a medium saucepan. Cover with water, add 1 teaspoon of salt, and set the pan over high heat. Bring to a boil, lower the heat, and boil for 15-20 minutes until fork-tender.
  2. In a small pan over medium heat, melt the butter and add the diced onions. Cook onions until soft and translucent. Remove from heat.
  3. Drain and transfer the potato and garlic to a large bowl; add the cheese, onion, and sour cream, and salt and pepper to taste. Mash the mixture together. The mixture should not be dry; it should hold together so it can be scooped with a spoon, and it should not be loose or runny.
  4. Place wonton wrappers on a flat surface. Add a large spoonful of filling in the center of each wrapper. Wet the edges with your fingers, fold the wrapper in half to form a semicircle, and press the edges to seal. To prevent the dumplings from drying out, cover with plastic wrap or place the dumplings on a flat cookie sheet and freeze until ready to use.
  5. When you are ready to cook, bring a large pot of water seasoned with 1 teaspoon of salt to a boil. Drop the pierogies in the boiling water and stir. After 2 – 3 minutes, pierogies should float to the top and be finished cooking. Remove from the water with a slotted spoon and drain.
  6. Heat a skillet with 2 tablespoons of butter on medium heat. When the butter is melted, drop the boiled pierogies into the melted butter and sauté until golden brown on either side.