Potato and Cheese Pierogis

  • 36 wonton wrappers
  • 3 russet potatoes; boiled and mashed
  • 4 oz cheddar cheese; shredded
  • 4 oz parmesian cheese; shredded
  • Salt and fresh cracked pepper; as desired
  • Butter; as needed

Fold cheese into mashed potatoes until melted. Season with salt and pepper to taste. Lightly moisted the edges of wonton wrapper. Add a teaspoon of filling to wrapper and fold into a triange. Press edges together firmly. Fill all pierogis before cooking. Heat a nonstick skillet to medium high heat. Add a pat of butter and cook until butter foams. Add pierogis and cook until browned. Add two tablespoons of water and cover for about 30 seconds. Remove lid and transfer pierogis to a plate. Continue these steps until all pierogis are cooked