POTATO-CHEESE DUMPLINGS WITH SOUR CREAM-CHIVE DIP

By JoyceW-2

PointsPlus Value: 3

Yields 4 wontons and 1 tablespoon of dip per serving.

Ingredients

• 2 sprays cooking spray
• 1 medium uncooked potato, baking, peeled and cut into 1 inch pieces
• 2 cloves garlic
• 2 ounces low-fat cheddar or colby cheese, shredded, (about 1/2 cup)
• 2 tablespoons fat free sour cream
• 24 items wonton wrappers, roung (about 6 ounces total)
• 1/4 cup fat free sour cream
• 1 tablespoon chives

Preparation

Step 1

Preheat oven to 350° F. Coat a large baking sheet with cooking spray.

Combine potato and garlic in a medium saucepan. Cover with water and set pan over high heat. Bring to a boil and boil until potato is fork-tender, about 8 minutes. Drain and transfer potato and garlic to a large bowl; add cheese and 2 tablepoons of sour cream. Mash mixture together with a fork until lumpy.

Place wonton wrappers on a flat surface. Drop potato mixture by tablespoons onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one side to make a half circle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.

Bake until wontons are golden brown, about 15 minutes.

Meanwhile, combine remaining 1/4 cup of sour cream and chives. Mix well and serve with potato dumplings.