2000s Recipes + Menus

Panfried Potato, Onion, and Cheese Dumplings

Makes about22 dumplings
  • Active time:30 min
  • Start to finish:1 hr
May 2009
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  • 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
  • About 22 dumpling or wonton wrappers
  • 2 tablespoons vegetable oil
  • 1/3 cup water
  • accompaniment:

    sour cream
  • 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.
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