Potato-Cheese Dumplings with Sour Cream-Chive Dip

By mkuchel

These pierogi-like dumplings are easy to make—don't let the wonton wrappers scare you. It's as simple as stuffing, folding and baking

Ingredients

• 2 spray(s) cooking spray
• 1 medium uncooked potato(es), baking, peeled and cut into 1-inch pieces
• 2 clove(s) (medium) garlic clove(s)
• 2 oz low-fat cheddar or colby cheese, shredded (about 1/2 cup)
• 2 Tbsp fat-free sour cream
• 24 item(s) wonton wrapper(s), round (about 6 oz total)
• 1/4 cup(s) fat-free sour cream
• 1 Tbsp chives, fresh, minced

Preparation

Step 1

Preheat oven to 350ºF. 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 tablespoons of sour cream. Mash mixture together with a fork until lumpy.


Place wonton wrappers on a flat surface. Drop potato mixture by tablespoonfuls 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.

tip for making -lay 12 wrappers on clean surface and fill, I use a small, fine spray bottle to moisten top 2 rows, give a light spray and wrap away. Much easier


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. Yields 4 wontons and 1 tablespoon of dip per serving.