Semi-homemade Pierogies

Last Wednesday I got home after working for 10 hours straight without a lunch break and I was starving and too lazy to go to Jack in the Box to buy a Jumbo Jack with cheese. I opened my fridge and saw a package of large won ton wrappers, left over mashed potatoes and sour cream. My creative juices suddenly started running through my head and I came up with these semi-homemade potato pierogies. Of course, they do not compare to authentic Polish pierogies, but when you're hungry, and tired and lazy, these totally hit the spot.

INGREDIENTS (makes 12 pierogies)

• 1 package of large won ton wrappers
• 1 1/2 cups left over mashed potatoes
• 1/4 cup onion, chopped
• A big handful of grated cheddar cheese (about 1/2 cup)
• 1 tsp. vegetable oil
• Lots of butter
• Sour cream, for topping
• Equipment: A large cookie cutter or a wide-mouth glass, about 3 1/2"

DIRECTIONS

Add 1 teaspoon oil + 1 teaspoon butter to a skillet on medium heat. When butter melts, add the onion and saute for 6 to 8 minutes until translucent. Remove from heat.

In a small bowl combine the mashed potatoes, sauteed onions and grated cheddar cheese. Add salt and pepper, if needed.

In the meantime, bring a large pot of water to a boil.

TO MAKE PIEROGIES:

1. Cut out large circles from each wrapper until you get a dozen.
2. Place a tablespoon of filling on each won ton round. Do not over-fill otherwise filling will spill out.
3. Moisten inner edges of won ton circle so they will stick together and fold over forming a semi-circle.
4. Press edges together making sure they are secure.
5. Boil a few pierogies at a time in a large pot of water. They are done when they float to the top.
6. Move pierogies to a baking sheet lined with parchment or plastic wrap to dry out a little.
7. Meanwhile, in same skillet you used earlier, add 1 tablespoon butter (or more if you prefer) on medium-high. Add 3 to 4 pierogies at a time and pan fry until lightly crispy.
8. Serve immediately with a dollop of sour cream.

Note: If you want to freeze pierogies, follow up to step 4. Freeze in a tray lined with parchment or wax paper. Once frozen, place pierogies into a large zip-loc bag and store in freezer, up to two months. When ready to cook, follow steps 5 - 8!