By now I’m pretty certain that most people realize that Riley is not a meat eater. She’ll eat an occasional turkey sandwich when she’s in the mood, but that’s about it. Consequently, I need to get a little creative. Last month I shared my wonton lasagna
and I’ve decided that the wonton wrappers were so easy to use that I needed to try something else. Wonton Perogies that are boiled, not fried!
In our house mashed potatoes are pretty much a staple. I can make them with my eyes closed and I’m always in charge of the mashed potatoes for holidays when my family gets together. I stuck to the basics, but added a little bit more flavor to them. I always start out by boiling my potatoes with minced garlic until the potatoes are soft. I get rid of the water and then add a tablespoon of butter and salt to the desired taste. I usually add milk to make the potatoes creamy, but this time I added a tablespoon of sour cream and some fresh dill for our canvas shoe planter
as well as a handful of Mexican cheese. I then beat it altogether.
In order to use the wontons, I took the edges of off to make it rounded. I placed a dollop of the potato mixture in the center. To close the wonton I brushed egg whites around the outside and added another wonton on top. I pinched the edges together to seal the mixture inside. The final step is to boil the wontons in a rolling boil until they begin to float.
Riley couldn’t get enough of these, which in my book makes a great meal.
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