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1
Cook the potatoes in a large pot of salted boiling water until just tender. Drain and set aside.
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2
Melt butter in a large heavy frying pan. Cook onions until lightly brown, darkly browned in spots.
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3
Mash potatoes in a bowl; mix in the onions and their cooking butter. Season with salt and pepper.
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4
Using a round cookie cutter the width of the smaller side of the dumpling wrapper, cut 10 to 12 wrappers at a time into circles, discarding extra. Working one at a time, brush the edge of the round wrapper with water and place a spoonful of filling in the center. Fold dumpling in half, pressing the edges together to seal.
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5
Place each dumpling on a parchment or waxed paper lined baking sheet. Repeat.
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6
To cook the pierogi: Bring a large pot of salted water to a boil and add the dumplings one at a time, until the surface of the pan is covered with dumplings. Do not overcrowd; you'll have to work in batches. When they are done, about 2-3 minutes, remove with a slotted spoon.
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7
Transfer to bowls and serve sprinkled with green onions, parsley or chives, drizzled with a little melted butter or vinegar or topped with a deb of sour cream.
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8
Alternatively, you can pan-brown the pierogi. Heat some oil in a heavy frying pan and add dumplings in a single layer. When they are golden and in spots, browned, turn and brown other side. Add enough water to reach about 1/4-1/2 inch in depth. Cover and cook 3-4 minutes; remove lid and check for doneness. When pierogi are tender but not mushy to the tooth, and the liquid is evaporated, they are ready.
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9
Note: To make fried onions, saute 2 to 3 thinly sliced onions, in butter in a heavy frying pan until they are limp and lightly browned; add several tablespoons water and cook until the onions are soft and silky, the liquid mostly evaporated. Season with salt and pepper.
