Pierogies

1. 1

   In medium bowl, combine potatoes, sauerkraut, and pepper.

2. 2

   Place scant tablespoon mixture in center of wonton-skin wrapper; dab edges of wrapper with water.

3. 3

   Fold and pinch edges to enclose filling.

4. 4

   Place under damp paper towels.

5. 5

   Repeat with remaining filling.

6. 6

   Cook in 6-quart saucepot of salted boiling water 3 minutes or until dough is cooked through.

7. 7

   Drain well.

8. 8

   Serve with sour cream and chopped parsley.

No additional tips available.