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Bacon and Cheese Wonton Pierogies<\/p>\nBacon and Cheese Wonton Pierogies<\/p>\n
10 slices bacon, chopped<\/p>\n
1 (24-oz) container refrigerated garlic mashed potatoes<\/p>\n
1 cup shredded Cheddar cheese<\/p>\n
1 large egg, lightly beaten<\/p>\n
4 green onions, chopped<\/p>\n
2 (12-oz) pkg wonton wrappers<\/p>\n
\u00bd cup water<\/p>\n
\u00bd cup butter, divided<\/p>\n
1 (12-oz) jar refrigerated Ranch dressing<\/p>\n
<\/p>\n
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.\u00a0 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00bd cup water \u00bd 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.\u00a0 Spoon about 1…<\/p>\n