Serving: 60 pierogies
2 tbsp butter
2 cups mashed potatoes
1 cup of shredded cheese of your liking, I used Colby Jack and Cheddar Mix
1 package of wonton wrappers, about 60 squares, dimensions are about 4" by 4"
1 cup of water at room temperature
1/3 cup of oil, divided
flour for surfaces
sour cream and grilled onions for topping (optional)
1. Melt the butter in a skillet on medium heat, add the sauerkraut and saute in the butter for about 5 minutes, stirring frequently to prevent burning.
2. Once sauerkraut is cooked, combine the sauerkraut in a bowl with the mashed potatoes, so that they become sauerkraut mashed potatoes.
3. Now begin stuffing and preparing your pierogi. I use a type of assembly line, where I have my sauerkraut potatoes in a bowl, my cheese in a bowl, and a cup of water for sealing the dough. You might want to sprinkle some flour on the surfaces you are working with so that the wonton wrappers don't stick.
Repeat until you are out of ingredients. Place finished pierogi on a floured surface on the side. Do not place uncooked pierogi on top of one another because the wonton wrappers stick to each other.6. When you are ready to cook the pierogi, do it in batches based on how many will fit in your largest frying pan. For each batch (about 10 pierogi), heat up about 2 tbsp of oil in a large frying pan to about medium heat. Gently and carefully place the pierogi in the pan and cook for about 2 minutes on each side or until slightly browned. Do not walk away because they can burn easily. Repeat until all pierogi are cooked.
7. Once pierogi are cooked, serve warm with sour cream and grilled onions as a topping. Enjoy!