1 ½lb yukon gold potatoes (peeled and cut into chunks)
6 Small onions (peeled and sliced)
¼ cup canola oil
1 ½ teaspoon salt (divided)
2 tablespoons unsalted butter (room temperature)
1 Large egg
¼ teaspoon fresh ground black pepper
Approximately 50wonton wrappers (400g package)
In a medium saucepan, cover potatoes in cold water and bring to a boil over high heat. Reduce to simmer and cook for 30 minutes until very tender.
Meanwhile, in a deep skillet, heat canola oil over medium high heat. Add onions and ½ tsp salt. Stir occasionally as onions start to brown, scraping any brown bits off bottom of skillet as you go. If pan is dry, add 1 Tbsp water at a time. Cook for 20-25 minutes until onions are a deep brown colour.
Remove ½ cup browned onions from skillet and chop. Drain potatoes well and mash along with onions, butter, egg, remaining salt and pepper.
On a clean, dry surface lay out wonton wrappers (10-12 at a time; cover remaining ones with a slightly damp cloth while you work). Place 1½ tsp of potato filling in the centre of each wrapper. Dab a little water around edge of each wrapper and fold over to make a triangle. Press edges together to seal them. Transfer to parchment lined baking sheet. At this point, you can freeze them if desired.
Allow them to freeze on baking sheet and transfer to a freezer bag once frozen.
To cook pierogi, bring large pot of salted water to a boil. Cook in 2 batches for 4-5 minutes. In a separate skillet, reheat remaining onions. Transfer boiled, drained pierogi to skillet and toss gently to combine. Serve over your favourite baby greens alongside sour cream or greek yogurt.