Pierogies with Butter Thyme Sauce

Ingredients:
2 c. mashed potatoes (with butter, milk, salt and pepper)
1/2 yellow onion, minced (and cooked until translucent)
1 1/2 tsp. garlic salt
1/3 c. chicken stock
1/2 c. grated Parmesan cheese
Won ton wrapper

Combine all of the above ingredients (minus the won tons) together in a large bowl and set aside.
To make the pierogies, lay out four won ton wrappers at a time. Pour some chicken stock in a small bowl to brush the won ton's with. Brush each won ton with chicken stock. Add 1 1/2 tsp. of the filling mixture to each center of the won tons. Bring one corner of the won ton up over the filling and press onto the other side. Fold over the edges to seal in the filling.

Sauce per every 10 Pierogie:
3 large cloves garlic (minced in a garlic press)
2 Tbs. olive oil
2 Tbs. butter
2 Tbs. chicken stock
1 tsp. thyme (fresh)
Shredded Parmesan cheese

Heat the garlic and olive oil on medium heat in a skillet. Cook the garlic stirring occasionally until the garlic is golden. Add the butter, chicken stock, thyme and 10 pierogies. Cook on one side until slightly golden (about 3-5 minutes) and then flip over to cook the other side. Pour into your serving dish and top with fresh thyme and shredded Parmesan cheese.

*I froze the leftover pierogies in a Ziplock bag with parchment paper in between each of them.