||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. |