Receta Quick Potato Dumplings
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Meatless Monday! Quick Potato Dumplings
Sometimes I just want a quick and easy
dinner that is not spaghetti and these are prefect for those nights. The prep
time doesn't take to long and they taste warm and delicious on a chilly
evening. To make the prep even quicker pre-made wonton wrappers are used for
the outsides. The filling combinations are endless of course and you may find
it fun to try all different dips too! The idea of these is that they are
supposed to be similar to pierogis, alright, I can go with that :).
The filling is basically cheesy mashed
potatoes, with some other ingredients mixed in. But the presentation can be
nice enough to make people think you spent a long time making them. I used
square wonton wrappers because that's what they had at my store, but round ones
would be the more traditional shape. I was a big fan of how crunchy they were
on the edges with the nice soft contrast of the filling. I also purchased sour
cream with chives already mixed in, because I sure enough never figure out
something to do with the rest of the fresh chives before they go bad. I'm
planning on using the rest of the premixed sour cream and chives in baked
potatoes and maybe a dip for chips.
As you can see from the pictures I served
the dumplings with asparagus and just the sour cream "dip" and it was
actually plenty. For me they were more of a main dish but you could also serve
them with meatloaf or chicken and have the dumplings be a side dish. I'm a
pretty big fan of side dished that end up as main dishes :). I also like individual
servings of foods (especially desserts), but that's a completely different
story. So, if you're looking for a way to use up those wonton wrappers or a
quick and easy weeknight dinner, give it a whirl and let me know what you
think!
Quick Potato Dumplings
Makes about 24 (serves 6)
Ingredients:
- - 1 medium potato, peeled, 1” cubes
- - 3 cloves garlic, minced
- - ½ cup mild Cheddar cheese
- - 3 tablespoons sour cream (with chives, if desired)
- - salt & pepper, to taste
- - 24 wonton wrappers
- - 6 tablespoons sour cream (recommend with chives, or
- add fresh)
Instructions:
1. Preheat the oven to 350F. In a medium saucepan
cover the potato with water and cook over high heat until the potato is tender,
8-10 minutes. Drain the water from the pan and add the cooked potato to a
medium bowl.
2. Add the garlic, cheese, 3 T. sour cream, salt, and
pepper. Mash the mixture together until well blended, but do not overmix or the
potatoes might become gummy.
3. Lay out the wonton wrappers individually and
divide up the potato mixture in the center of the wrappers, use about ¾ T. - 1
T. filling for each. Using your finger or a pastry brush, brush water along the
edges of the wrapper on one side. Fold the wrapper over the filling and gently
press the edges together. Place the dumplings on a cooling rack on a cookie
sheet. Lightly spray both sides of the dumplings with cooking spray, then bake
for 15-17 minutes, until golden brown.
4. Serve the dumplings with the remaining sour cream,
for dipping.
Recipe adapted from Weight Watchers
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