1 lb. very lean hamburger
1 minced onion
Pepper
1 can Campbell's cream of mushroom soup, undiluted
1/2 pack (approx. 30 skins) of Wonton skins

Fry ground beef with onion until it crumbles. Drain fat. Add soup and cook about 10-15 minutes. Cool and refrigerate before using. Place 1 tablespoon of mixture in the center of Wonton skin. Wet the edges with water. Bend in 1/2 and seal tight. Boil in salted water about 4 minutes. Drain. Heat butter in pan. Add 2 tablespoons of onion, stir fry, add pierogi and fry on both sides for couple of minutes.

REAL DOUGH PIEROGI
4 c. sifted flour
1/2 tsp. salt
3 tbsp. butter
1 whole egg with warm water slightly beaten to make 1 cup

Sift the flour and salt into a mixing bowl. Cut in butter. When thoroughly mixed, add egg mixture. Knead couple of minutes. Let it rest for 5-10 minutes in a warmed covered bowl. Take a fist-size piece and roll thin. Cut circular pieces 4 inches diameter. Place fillings in the center. Fold in 1/2 and press the edges together. Cook 6 minutes in salted water. Fry in melted butter.