Traditionally, they are cooked in water, just like pasta, but we prefer ours crispy, so we fry ours (not deep fried).
BACON CHEDDAR PEROGIES
4 c. mashed potatoes
1 Tbsp. dried chives
1 Tbsp. dried parsley
salt, pepper and butter to taste
1 c. cheddar cheese, shredded
¼ small onion, chopped small
8 slices bacon, cooked crisp and crumbled
2 packages wonton wraps
Combine all ingredients and wrap in wontons. Seal edges with water.
Fry in bacon grease or olive oil until browned on both sides. Serve immediately.
Will keep fresh in fridge for 2-3 days.
To Freeze: lay out (separated) on cookie sheet and freeze. Store in ziplock bag.
Spoon about 1 Tbsp. mixture into the middle.
Dip a pastry brush in water, and run it along the outside edges of each piece.
Top each wonton with an additional wonton and press the edges together (the water will create a seal). If you can find circle wontons, I prefer those. If not, after forming each square, wrap the outside edges in towards the middle, forming a circle.
Square corners burn easily, and when frozen are very sharp, often ripping through the freezer bag.