PANFRIED POTATO, ONION & CHEESE DUMPS

By BobD

Ingredients

• YIELD 22 PIECES
• 1 medium onion, chopped
• 2 tablespoons unsalted butter
• 1/2 lb boiling potatoes, peeled and cut into 1-inch pieces
• 1/2 cup grated Muenster cheese
• 22 About 22 dumpling or wonton wrappers
• 2 tablespoons vegetable oil
• 1/3 cup water
• ACCOMPANIMENT: sour cream

Details

Servings 22
Adapted from gourmet.com

Preparation

Step 1

Cook onion in butter with 1/4 tsp salt in a heavy medium skillet over medium-low heat, covered, stirring occasionally, 5 minutes.


Uncover and cook onion, stirring frequently, until deep golden- brown, about 20 minutes more.

Meanwhile, cover potatoes with water in a small saucepan and season well with salt. Bring to a simmer and cook until tender, about 10 minutes.

Drain and mash, then stir in onion and cheese.

Put a rounded tsp filling in center of a wrapper. Lightly brush wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings.

Heat oil in a 12-inch nonstick skillet over medium-high heat until hot.

Stand dumplings, seam side up, in skillet and fry until bottoms are pale golden, 2 to 3 minutes.

Add water, then cover tightly with lid and cook until water has evaporated and bottoms of dumplings are crisp and golden, about 5 minutes.