Potato Pierogi

These are just fantastic. We love them. They are a nice light meal.Potato Pierogi

From: Smitten Kitchen

1 1/2 lbs. baking potatoes, peeled, cut into chunks
4 Tbs. butter
3 small onion, finely chopped
salt & pepper to taste
1-2 pkg. pot sticker (gyoza) wrappers (won ton wrappers work too)

Serve With any or all of the following:
3-5 green onions thinly sliced or 1/4 cup chopped chives or 2 tbs. chopped parsley or additional fried onions
Sour Cream, melted butter or balsamic vinegar

Cook potatoes in a large pot of salted, boiling water. Drain and set aside. Melt the butter in a large nonstick skillet and cook the onions until soft and lightly browned, darkly browned in spots. Mash potatoes, then mix in onions and cooking butter. Season generously with salt and pepper.

Line cookie sheet with wax/parchment paper. Working one at a time, brush the edges of the wrapper with water and place a spoonful of filling in the center. Fold the dumpling in half, pressing the edges together to seal. place dumplings on the cookie sheet.

Heat a tiny bit of oil (1-2 Tbs.) in a non-stick skillet, add dumplings in a single layer. When they are golden and in spots browned, turn and brown on the other side. Add enough water to equal about 1/4" or less in depth. Be careful not to add too much. Cover and cook 3-4 minutes. Remove lid and check for doneness. Pierogi should be tender but not mushy.

Dip in and top with desired toppings. My favorites are sour cream with diced green onions and basalmic vinegar. Jason likes to douse his with balsamic vinegar.

To Freeze: Place prepared pierogi's in a freezer bag prior to cooking. When ready to use, thaw and cook as described above.