Shortcut Pierogies

Directions

1. 1
   Bring large saucepan of water to boil.
2. 2
   Meanwhile, mix potatoes, cream cheese product 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 centre of each wrapper; fold in half.
6. 6
   Press edges together to seal.
7. 7
   Add, in batches of 12, to boiling water; 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.