Preparation time: 30
Cooking time: 10
Dietary guidance: v
5 oz mashed potatoes
5 oz cheese crumbles
2T chopped fresh herbs
salt and pepper to taste
1 pkg wonton wrappers
Mix the filling. The character of your dumplings is determined by the type of cheese and herbs you use. I used cotija and sage, which is best with a butter or cream sauce.
Spoon about 2t of filling into a wrapper. Wet two adjacent edges with water, and press into a triangle. If you pull the bottom 2 corners around to make a bishop's hat, you can put a lot more on a plate. Fill your dumplings, and freeze the plate for at least 10 minutes. After they are dry and won't stick to each other, you can either freeze your dumplings in a ziplock bag or cook them.
To cook, heat 1-2T of oil in a nonstick skillet. In batches (8 max in a 10" skillet), brown the dumplings, then lower the heat and add almost 1/4c water. Cover and steam for about 4 minutes. If the dumplings stick to the pan, add a little more water so you can pick them up with tongs.
Depending on what you filled them with, you can sauce with soy/vinegar, marinara, or plain butter.