Mock Pierogi

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.