Shortcut Pierogi

Bring large saucepan of water to boil. Meanwhile, mix potatoes, cream cheese spread and pepper.

Cut won ton wrappers into circles with 3-inch biscuit cutter; brush edges with egg white. Spoon 1 Tbsp. potato mixture onto center of each wrapper; fold in half. Press edges together to seal.

Add, in batches of 12, to boiling water in large saucepan; cook 2 to 3 min. or until pierogies float to surface.

Drain in colander. Rinse with cold water; drain well.

Melt 1 Tbsp. butter in large nonstick skillet on medium-high heat.

Add 12 pierogies; cook 2 to 3 min. on each side or until golden brown on both sides.

Remove from skillet; cover to keep warm. Repeat with remaining butter and pierogies.

Serve with sour cream.