Potato Pierogi

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1 pound peeled baking potatoes, cut into 1-inch pieces

1 tablespoon minced fresh chives or green onions

2 tablespoons reduced-fat sour cream

2 tablespoons egg substitute

1 tablespoon butter

1 teaspoon white wine vinegar

3/4 teaspoon salt

Pierogi Dough

2 quarts water

1 tablespoon butter, divided

1/8 teaspoon salt

1/3 cup reduced-fat sour cream

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