Recipe courtesy of Ree Drummond

Potato Dumplings

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 servings (20 dumplings)
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Ingredients

Directions

  1. Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
  2. Meanwhile, bring a large pot of salted water to a gentle boil.
  3. Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
  4. Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
  5. Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.

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