POTATO AND CHEESE FILLED WONTON SKINS
Steps:
- Heat butter in a skillet and saute onions until soft but not golden. Remove to a bowl and mix with mashed potatoes, cottage and cheddar cheeses.To fill: Take out a few wrappers, leaving others under a cloth to keep moist. Center a teaspoonful of filling of your choice on wrapper. Fold dough over the filling to form a semi- circle. Brush bottom edge of semi- circle only with water and press top edge over the top. Pinch the edges together well so that they come together. You can make top "pleats" or not, as you wish. Repeat with the other wrappers until you have created as many "stuffed pastas" as you wish. Freeze on trays, then stack in freezer bags, in portion sizes which make sense for your family. You can boil them straight from the freezer.
- To boil the meat stuffed pasta: Bring 2 cups each water and chicken broth to a boil. Add 2 grated carrots, 1 cup shredded bok choy or cabbage and simmer 2 minutes or until vegetables are tender. Add meat dumplings and cook gently so filling does not explode for 3 to 4 minutes or until meat is cooked through. Serve with a ladleful of broth and vegetables, garnish with sliced scallion of chives. . To saute meat dumplings: Heat 1 tablespoon each of sesame and vegetable oil in 12-inch skillet. Add 12 dumplings and saute until crisp on one side, about 5 minutes. Cover and steam another 2 minutes or until filling is cooked through. Remove to a plate; fry more if needed. Serve with a sauce of soy mixed with rice vinegar, sugar and scallion. Note you can also deep fry them for about 2 to 3 minutes or until golden. To boil potato stuffed pastas: Boil in salted water for 7 to 8 minutes or until they float to the top. Drain and serve with melted butter and or sour cream and chopped chives.
- To fry potato stuffed pastas: Saute in a mixture of butter and oil for about 3 minutes per side or until each side is delicately crisp and interior is hot. Serve with butter and grated cheese or sour cream and more cottage cheese.
POTATO WONTONS
This is a good way to use up left over mashed potatoes and the choice of barbeque or mayonnaise can satisfy the football group or the neighbours. They can also be left out of the mixture and added just before wrapping. The crisp wrapper with flavourful fluffy middle sporting an occasional bacon or onion crunch is a big pleaser
Provided by Dani Jean
Categories Pork
Time 20m
Yield 15 wontons
Number Of Ingredients 11
Steps:
- Blend mashed potato, onion, garlic, and cayenne powder and ground black pepper.
- Add 2 tablespoons mayonnaise for a mellower taste or 2 tablespoons barbeque sauce for an extra kick. Blend well.
- Mix in chopped green onions and cheese thoroughly.
- Crumble bacon, mix in potato mixture, combine thoroughly.
- Place by spoonful in wonton wrapper.
- Wrap wonton and fry until crispy, golden brown.
Nutrition Facts : Calories 68.3, Fat 3, SaturatedFat 1.1, Cholesterol 7.8, Sodium 178.8, Carbohydrate 7.2, Fiber 0.4, Sugar 0.5, Protein 3.1
LEFTOVER SWEET POTATO WONTONS
These delicious tiny appetizers are made using leftover cooked sweet potatoes but you could use any mashed vegetable eg. pumpkin or normal potato with added ham/bacon or seasonings to taste.
Provided by An_Net
Categories Yam/Sweet Potato
Time 25m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a large heavy skillet, and cook red pepper, onion and curry powder until tender.
- Stir in cooked sweet potatoes. Cool.
- Stir flour, sour cream, and chutney
- Preheat oven to 350 degrees. Brush wonton squares with 2 tablespoons melted butter and press each into miniature muffin cups.
- Spoon sweet potato mixture into the wonton shells and bake at 350 degrees for 12-15 minutes until golden brown.
Nutrition Facts : Calories 59.5, Fat 2.6, SaturatedFat 1.6, Cholesterol 6.9, Sodium 64.6, Carbohydrate 8, Fiber 0.7, Sugar 1.1, Protein 1.2
THANKSGIVING WON TONS
Wontons with a turkey, cranberry, and almond filling.
Provided by Marianna
Categories Appetizers and Snacks Meat and Poultry Turkey
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Mix the turkey, cranberries, almonds, and cranberry sauce in a bowl. Place about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold wrappers over filling, moisten edges, and press with a fork to seal.
- Heat the oil in large skillet or deep fryer.
- Fry the wontons in the hot oil until golden brown. Drain on paper towels.
Nutrition Facts : Calories 146.2 calories, Carbohydrate 17.8 g, Cholesterol 10.5 mg, Fat 6 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 0.7 g, Sodium 119.6 mg, Sugar 5.3 g
More about "leftover sweet potato wontons food"
16 LEFTOVER SWEET POTATO RECIPES - INSANELY GOOD
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5/5 (1)Published 2021-05-25Category Recipe Roundup
- Cheesy Sweet Potato Cakes. Cheese and potatoes are one of the best culinary partnerships of all time. And like any productive team, they complement each other perfectly – the cheese going gooey for sweet potato’s carby goodness.
- Sweet Potato Croquettes. Croquettes are similar to cakes, but rounder and denser. This sweet potato version is a filling, crave-worthy appetizer, especially when served with a creamy dipping sauce.
- Holiday Leftover Sweet Potato Cake. Holiday cooking doesn’t have to mean spending a fortune on the feast. Thrifty cooks will love this recipe which transforms your leftover sweet potatoes into a moist and fluffy cake.
- Baked Sweet Potato Donuts. Healthier than your average donut, these baked sweet potato treats are a great kid-friendly snack. Want to save this recipe?
- Sweet Potato Waffles. If you made too many candied sweet potatoes for Thanksgiving, you’ll need to put waffles on the menu the day after. The sweet and subtle flavor of sweet potato shines here in a waffle batter that’s anything but basic.
- Chai Spiced Sweet Potato Pudding. The fragrant, delicate sweetness of spiced chai works well here, blended with a smooth sweet potato paste. With only four ingredients, it doesn’t take long to pull together this healthy, delicious take on traditional mousse-like puddings.
- Sweet Potato Hash. In culinary terms, a hash is basically a hot mess of all kinds of ingredients. It’s a classic one-bowl meal that’s perfect when you’re rushed for time but want plenty of nutrition and flavor.
- Sweet Potato Hummus. Hummus is something that’s always in my fridge. Not only do I eat it constantly, I play around with it constantly. This sweet potato recipe is next on my hummus hit list.
- Sweet Potato Spice Muffins. Baking with sweet potato allows you to cut the flour without sacrificing that desirable moist cakey crumb. These muffins are deliciously soft and fluffy with a sweet-spicy taste.
- Sweet Potato Gnocchi. Gnocchi takes a bit of work to make from scratch, but the melty, cheesy, gooey results are well worth it. Especially with this recipe, which doesn’t just make perfectly soft and tender gnocchi, but also boasts plenty of flavor, thanks to the sage and walnut sauce.
15 THINGS TO DO WITH LEFTOVER SWEET POTATOES - THE …
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- Sweet Potato Breakfast Pancakes. If you like pumpkin pancakes, wait until you try this sweet potato version. Lightly spiced with nutmeg, the fluffy flapjacks make a fabulous autumn breakfast or brunch treat with warm maple syrup drizzled over top.
- Sweet Potato Croquettes. Mashed sweet potatoes are combined with breadcrumbs and a few other pantry ingredients, then molded for deep-frying until crispy and golden brown.
- Sweet Potato Ice Cream. I scream, you scream, we all scream for ice cream with the delicious flavors of sweet potato pie! Use an ice cream maker to prepare this unique fall treat that's made with cooked sweet potatoes, baking spices, and classic ice cream ingredients.
- Sweet Potato Pound Cake. Sweet potatoes and buttermilk go into the batter along with other baking ingredients to make this extra-tender bundt cake. Serve it to your book club, add a wedge to kids' school lunchboxes, or enjoy a slice with your afternoon cup of coffee.
- Mashed Sweet Potato Donuts. These wonderful doughnuts have a secret inside! Mashed sweet potatoes give the bakery-style treats a moist, dense texture, and a delicious flavor that is out of this world.
- Sweet Potato Waffles. Sweet potato waffles are the perfect breakfast or brunch use for your leftovers. The recipe uses oat flour, so it's gluten-free, and they're cooked in a waffle maker.
- Sweet Potato Hummus. The recipe for sweet potato hummus is very easy and starts by cooking and mashing a sweet potato. Skip that step and use your previously cooked sweet potato instead to make it even easier.
- Pork and Mashed Potato Casserole. Leftover mashed sweet potatoes and pork loin are transformed into a hearty weeknight family meal via this easy casserole that cooks up in less than an hour.
- Sweet Potato Falafel. Use leftover mashed sweet potatoes to put a unique spin on falafel. It's a snap to prepare, but be sure to follow the instructions for chilling the formed balls before baking.
- Sweet Potato Gnocchi. Gnocchi are delicious little pasta-style dumplings typically made with potatoes. Sweet potatoes add an extra boost of flavor and color to gnocchi to serve with your favorite pasta sauce.
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