potato pierogi

Pierogi are "a dish consisting of boiled or baked dumplings of unleavened dough stuffed with varying ingredients. They are usually semicircular, but are square in some cuisines."
Okay, okay, blah blah.  The GD pierogi are a way easier version.
Take egg roll wrappers and fill them with simple mashed potatoes.  Whip up a quick sage brown butter sauce and serve!

Potato Pierogi

Serves 4-6.

1 1/2 pounds baking potatoes
4-5 tablespoons butter
3 onions, finely diced
Salt and pepper
1 package egg roll wrappers
4 tablespoons butter
Handful fresh sage leaves

Peel and dice the potatoes.  Add to boiling, salted water.  Cook until tender, drain and return to pot.

Melt butter in a large skillet, add onions, and saute until tender and browned.

Add to potatoes and mash!

Cut egg roll wrappers into rounds.  You'll get 4 per wrapper.

Spoon about a teaspoon or so into the middle of each.  Brush the edges with water.  Press to seal.

This is much easier if you make a little assembly line.

Set aside on a parchment-lined cookie sheet until you are done with all of them.

At this point, you can put the cookie sheet, directly in the freezer.  Once frozen, you can collect them and put them all in a ziplock bag. 
If you are making them for dinner, continue on!
Melt the rest of the butter in a small saucepan.  Over medium heat, continue stirring until the butter solids start to turn brown.

Add sage leaves and fry.  Set aside.

In a non-stick skillet, fry up the pierogi until browned on both sides.

Lay out the pierogi on your serving dish.

Pour the sage brown butter sauce over the top and enjoy!