Active Time

　　30 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 22 dumplings

　　1 medium onion, chopped

　　2 tablespoons unsalted butter

　　1/2 pound 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

　　

Step 1

Cook onion in butter with 1/4 teaspoon salt in a heavy medium skillet over medium-low heat, covered, stirring occasionally, 5 minutes.

　　

Step 2

Uncover and cook onion, stirring frequently, until deep golden- brown, about 20 minutes more.

　　

Step 3

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.

　　

Step 4

Put a rounded teaspoon 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.

　　

Step 5

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.