I have long been a fan of using potsticker wrappers for non-potsticker purposes, and so when a pierogi craving struck, I saw no reason not to cut the amount of work in half (read: no making dumpling dough from scratch) and look to my trusty, inexpensive noodle friend. When I discovered thicker, doughier potsticker wrappers, as opposed to thin gyoza or wonton skins, I knew I was headed in the right direction.

Serve these with sour cream, apple sauce or my favorite, plum preserves (courtesy of my friend Sean Timberlake of Punk Domestics).

• ingredients
• 2 large potatoes, peeled and chopped $1
• 6 tbsp unsalted butter, divided $1
• 2 leeks, green ends removed, chopped $1
• 1/2 cup shredded sharp cheddar (white or yellow) cheese $3.50 for 12 oz.
• salt and freshly ground black pepper Pantry
• About 25 thick, round potsticker wrappers (not thin wonton wrappers) $1.50 for 30

Total Cost of Ingredients $8

Directions

Bring a large pot of salted water to a boil. Add the potatoes and cook for 12-14 minutes, or until soft.

While potatoes, boil, heat 2 tbsp butter in a large frying pan over medium heat. Add the chopped leeks and cook for 10-12 minutes, stirring occasionally, allowing to caramelize. Remove from heat.

Rinse the potatoes under cool water, drain and transfer to a mixing bowl. Mash, using a potato masher or the back of a fork. Mix in the cooked leeks, shredded cheese, 4 tbsp butter and salt and pepper to taste. Stir well and let cool for 10-15 minutes.

To shape the pierogies, place a round potsticker wrapper on a clean, flat surface. Use your finger or a pastry brush to gently wet the edges of the wrapper with water.

Place about 1 1/2-2 tbsp filling on one half of the wrapper and fold over to create a half-moon. Press the wet edges together to seal. Repeat with remaining wrappers and filling (if you have leftover filling, just eat it—it’s delicious).

Bring a large pot of water to a boil (feel free to use the same one you cooked the potatoes in) and cook the pierogies, working in batches, for 4-5 minutes. Drain.

Heat the remaining 2 tbsp butter in a large frying pan over medium-high heat. Add the boiled pierogies, working in batches and adding more butter if necessary, and cook until lightly browned on both sides.

Serve immediately.

Makes 25 pierogies.