Potato Wontons Food

MASHED POTATO WONTONS RECIPE BY TASTY

Steps:

• Add the potatoes, garlic cloves, and 1 teaspoon of salt to a pot and cover with water. Bring to a boil over high heat, until the potatoes are fork-tender.
• Drain the potatoes and garlic in a colander, and transfer to a bowl.
• Use a fork or potato masher to mash the potatoes.
• Add ½ tablespoon of butter, sour cream, Parmesan, and 2 teaspoons of salt to the potatoes and stir to combine.
• In a small pan, on medium heat, add 1 tablespoon of butter. Add the shallot, a pinch of salt, and pepper and stir.
• Once the shallots are golden brown, add the thyme and remove from the heat.
• Add the shallot mixture to the bowl of potatoes and mix to combine.
• Place 1 tablespoon of the potato mixture in the center of a wonton wrapper. Wet the tip of your finger and brush the edges of the wrapper, folding it in half on the diagonal, pressing down to secure both sides. Repeat with the remaining potato mixture.
• In a large pot, heat oil to 350˚F (180˚F).
• Fry the wontons in small batches until golden brown.
• Transfer the wontons to a paper towel-lined plate to drain.
• Serve with sour cream.
• Enjoy!

POTATO WONTONS

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.

LOADED BAKED POTATO WONTONS

Steps:

• Fill a large pot halfway up with oil and heat to 365 degrees F. Cook the bacon in a large skillet, over medium heat, until crispy on both sides, about 5 to 8 minutes. Transfer onto paper towels to drain, and then roughly chop.
• Prepare the mashed potatoes according to package directions and then stir in half of the bacon, 2 tablespoons chopped chives, and half of the cheese. Let cool to room temperature.
• To shape the wontons, work with one wrapper at a time. Add about a teaspoon or two of the potato mixture in the center. Brush the edges with egg wash and then seal and crimp into a triangle. Fold 2 points together, brush with egg and pinch to seal. Continue shaping until all the filling has been used.
• Once vegetable oil is hot, carefully add a few of the wontons at a time and fry until golden brown, about 3 to 5 minutes. Transfer to a paper towel lined plate and continue frying the rest.
• To make the sauce, stir together the sour cream, garlic, salt, pepper and scallions. Set aside.
• Arrange the wontons onto a baking sheet, piling them up in the center. Sprinkle with the remaining cheese and bacon and bake in a 350 degree F oven for about 10 minutes, just to melt the cheese.
• Remove from the oven and sprinkle with remaining bacon and chives. Serve with scallion sour cream sauce on the side.

POTATO DUMPLINGS

Steps:

• 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.

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.

LEFTOVER SWEET POTATO WONTONS

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.