Shortcut Pierogies

1. 1

   Bring large saucepan of water to boil.

2. 2

   Meanwhile, mix potatoes, cream cheese spread and pepper.

3. 3

   Cut won ton wrappers into circles with 3-inch biscuit cutter; brush edges with egg white.

4. 4

   Spoon 1 Tbsp.

5. 5

   potato mixture onto center of each wrapper; fold in half.

6. 6

   Press edges together to seal.

7. 7

   Add, in batches of 12, to boiling water in large saucepan; cook 2 to 3 min.

8. 8

   or until pierogies float to surface.

9. 9

   Drain in colander.

10. 10

    Rinse with cold water; drain well.

11. 11

    Melt 1 Tbsp.

12. 12

    butter in large nonstick skillet on medium-high heat.

13. 13

    Add 12 pierogies; cook 2 to 3 min.

14. 14

    on each side or until golden brown on both sides.

15. 15

    Remove from skillet; cover to keep warm.

16. 16

    Repeat with remaining butter and pierogies.

17. 17

    Serve with sour cream.

* Per serving · 4 servings · Values may vary.