• 1 ½ lb baking potatoes, peeled and cut into chunks
• 4 to 5 T unsalted butter
• 3 onions, finely chopped
• Salt and pepper
• 1 package of gyoza (pot sticker) wrappers
• 3 green onions, thinly sliced

Cook the potatoes in a large pot of salted boiling water until just tender. Drain and set aside.

Melt the butter in a large heavy frying pan and cook the onions until they soften then lightly brown, darkly browned in spots.

Mash the potatoes in a bowl then mix in the onions and their cooking butter. Season generously with salt and pepper.

Using a round cookie or biscuit cutter the width of the smaller side of the dumpling wrapper, cut 10 to 12 wrappers at a time into circles, discarding the extra. Working on at a time, brush the edge of the round wrapper with water and place a spoonful of filling in the center. Fold dumpling in half, pressing the edges together to thoroughly seal.

Place each dumpling on a parchment or waxed paper lined baking sheet and repeat until all filling has been used.

Pan cook. Put oil & butter into frying pan. Place pierogi in single layer. Cook until golden brown. Turn and cook other side the same way. Add ¼" chicken stock, cover and steam until liquid gone.

To freeze (before pan cooking!), place in single layer, not touching each other, on parchment paper on cooking sheet and place in freezer until frozen. Transfer to zip to bag.

Preparation time: 20 minutes
Cooking time: 1 hours

Smitten Kitchen