Ingredients:
42 wonton skins ( 42)
2 large baking potatoes, peeled and cubed
1/2 cup cheddar cheese, grated
2 tablespoons butter
salt and pepper
water
flour
1/2 cup butter
1/4 cup onions, very finely diced
Directions:
Boil potatoes until tender. Drain and add cheese and butter. Mash until smooth like thick mashed potatoes. Season with salt and pepper as desired. Add a little milk if needed.
Lightly flour a cookie sheet.
Using one wonton skin, put one teaspoon of filling into center. Use water to wet two sides of the skin.
Fold over and seal lightly with a fork; place on cookie sheet.
Repeat until all the wonton skins are used. Place half of the won tons, in a single layer and not touching, into the freezer.
Simmer the half cup of butter and onion over low heat until onions are translucent.
Boil pierogi for about three minutes; drain. Serve with the fried onions.
Place the frozen pierogi in an air tight bag. To use, bring a pot of water to a boil and cook them for about 7 minutes. Serve with a fresh batch of fried onions.
Servings: 12
Time preparation: 60 min.
Time total: 75 min.