Cheesy Potato Wontons
This dish was inspired by Eastern European potato dumplings called pierogi, and it’s perfect for using up leftover mashed potatoes.
Ingredients 13
1 white onion, finely sliced
3 tbsp extra virgin olive oil
4 cups mashed potatoes, leftover
1 cup shredded tasty cheese
3 tsp dill, dried
1 pack wonton skins, usually 30 sheets, ready-made
Yoghurt Garlic Sauce
1⁄2 cup greek yoghurt
1⁄3 cup water
1 tsp salt
1 clove garlic, minced
Curry Leaf Cumin Oil
1⁄2 cup olive oil
10 curry leaves, fresh/dried
1 tsp cumin seeds
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Method 5
To caramelise the , cook in a frying pan on medium heat with . Stir until translucent, soft and brown. Mix with caramelised onion, and dried .
To wrap the wontons, take a and place 1 tablespoon of potato filling in the centre. Dab a tiny bit of water along the two edges and fold the wonton skin into a triangle, sealing tightly with fingers. Dab another drop of water at the end of one point of the triangle then bring the other point to meet this point then seal it. Boil in hot water for 3 to 4 minutes, or until they float.
Make the yoghurt garlic sauce by combining the ingredients and mixing well.
To make the curry leaf cumin oil, heat the cooking oil in a small saucepan on medium–low heat. When the oil starts to simmer, add and . Let simmer for a minute or until you can smell the fragrance of the spices then turn off the heat.
Drizzle the wontons with some of this curry leaf cumin oil and serve with yoghurt garlic sauce.
Lucy Leonardi's tips
Store the rest of the curry leaf cumin oil in a clean glass jar in your cupboard. Keeps well for up to one week.
Use leftover curry leaf cumin oil to drizzle over toast, noodles, rice or potato fries!
