Potato Dumplings
- Level: Easy
- Yield: 4 servings (20 dumplings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 853
- Total Fat
- 35
- Saturated Fat
- 20
- Carbohydrates
- 108
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 21
- Cholesterol
- 98
- Sodium
- 1385
- Total: 40 min
- Active: 25 min
Ingredients
8 tablespoons salted butter
3 sprigs thyme, leaves removed
2 cloves garlic, minced
1 large onion, sliced thinly
Kosher salt
1 cup leftover mashed potatoes
1/2 cup shredded white Cheddar
1/4 cup sour cream
20 wonton wrappers
1/2 cup white wine
1/4 cup chopped fresh parsley, plus more for garnish
Directions
- 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.
- Meanwhile, bring a large pot of salted water to a gentle boil.
- Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
- 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.
- 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.