Bacon and Cheese Wonton Pierogies

10 slices bacon, chopped

1 (24-oz) container refrigerated garlic mashed potatoes

1 cup shredded Cheddar cheese

1 large egg, lightly beaten

4 green onions, chopped

2 (12-oz) pkg wonton wrappers

½ cup water

½ cup butter, divided

1 (12-oz) jar refrigerated Ranch dressing

 

Cook bacon in a large skillet over medium heat until crisp; drain on paper towels. Stir together mashed potatoes, bacon, cheese, egg, and onions in a large bowl.  Spoon about 1 T. potato mixture in center of each wonton wrapper. Moisten edges of wrapper with water, and fold one pointed edge over filling to make a triangle, pressing edges to seal. Bring a large pot of salted water to a boil over medium-high heat. Add pierogies, in batches; cook until dumplings begin to float. Remove with a slotted spoon, and place on a parchment-lined baking sheet. Melt 1 T. butter in a large nonstick skillet over medium heat. Add 10 to 12 pierogies and cook 2 to 3 minutes or until browned. Repeat with remaining butter and pierogies. Serve with Ranch dressing for dipping.