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1
Scrub potatoes clean under cold water and prick deeply with a fork or knife.
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2
Microwave potatoes until completely soft (about 9 minutes for me).
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3
You could also bake them in your oven or use some left over baked potatoes.
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4
Cut cooked potatoes in half and scoop out the insides into a large bowl.
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5
Mash potatoes with butter, sour cream, salt and pepper.
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6
Stir in milk to get a smooth consistency-you may need more than 1/4 cup.
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7
Stir in cheese.
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8
Set aside.
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9
(**You could also use left over mashed potatoes!
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10
Just be sure to stir in the cheese and more milk or cream to get a smooth consistency)
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11
In small bowl, whisk egg with water.
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12
To assemble pierogies, take one wonton wrapper and brush the edges with the egg wash mixture.
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13
Place 2-3 teaspoons worth of potato filling into the center.
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14
Fold wrapper in half to create a half moon shape and press edges together keeping the potato filling inside and removing any excess air.
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15
Repeat this process until no more filling remains.
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16
Place pierogies on baking sheet in a single layer.
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17
Cover with plastic wrap and freeze until solid, about 2 hours.
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18
Transfer to freezer bags until ready to cook.
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19
To cook about 12-15 pierogies, bring a large pot of salted water to boil.
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20
Meanwhile, in a large skillet, start rendering the chopped bacon.
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21
After about 3 minutes of cooking the bacon, add in diced onion.
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22
Once water has come to boil, drop in pierogies and stir.
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23
After 2-3 minutes, pierogies should be finished cooking and should float to the top.
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24
Using a slotted spoon, remove from water and drain pierogies.
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25
Then drop into skillet with bacon and onions.
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26
Fry pierogies until golden brown on either side or until cooked to your liking.
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27
Bacon and onions should be completely finished cooking by this point.
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28
Serve warm with cold sour cream, more cheddar cheese and/or chopped green onions.
