Potato-Cheese Dumplings with Sour Cream-Chive Dip
4
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
These pierogi-like dumplings bring comfort food to a whole new level.
Ingredients
Uncooked potato
1 medium, baking, peeled and cut into 1-inch pieces
Garlic
2 clove(s), large
Low-fat shredded cheddar cheese
½ cup(s)
Fat free sour cream
2 tbsp(s)
Wonton wrapper
24 item(s), round (about 6 oz total)
Fat free sour cream
¼ cup(s)
Chives
1 tbsp(s), fresh, minced
Instructions
1
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
2
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.
3
Place wonton wrappers on a flat surface. Drop potato mixture by tablespoonfuls onto centre 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.
4
Bake until wontons are golden brown, about 15 minutes.
5
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.
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