How to make it

1. https://www.youtube.com/embed/7XgCkSJ9Ppw
2. Cut cooked potatoes in half and scoop out the insides into a large bowl. Mash potatoes with Lee Kum Kee Minced Garlic, Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), butter, salt and pepper. Stir in milk to get a smooth consistency. Mix in cheese and set aside. 
3. In a small bowl, whisk the egg with water. 
4. To assemble perogies, take one wonton wrapper and brush the edges with the egg. Place 2-3 teaspoons worth of potato filling into the center. Fold wrapper in half to create a half moon shape and press edges together keeping the potato filling inside and removing any excess air. Repeat this process until no more filling remains. 
5. To cook, bring a large pot of salted water to boil. Meanwhile, in a large skillet, start rendering the chopped bacon over medium-low heat. After about 3 minutes of cooking the bacon, add in chopped onion. Once water has come to boil, drop in perogies and stir, they will float when ready- about 2 to 3 minutes. 
6. Using a slotted spoon, drain perogies and drop into the skillet with bacon and onions. Fry perogies until golden brown on either side or until cooked to your liking. Serve warm with additional Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), more cheddar cheese and chopped green onions.