The wontons get crispy around the edges, but stay tender in the middle. The potato filling is piping hot and filled with delicious flavor. These are probably unlike anything you've had before, and yet the flavor is familiar and delightful. These also make me realize I definitely need to experiment with wonton wrappers more - they are so easy to use, and make something as mundane as a potato very exciting!
If you want to live on the edge, put a little Sriracha on the side for dunking. Yum.
Potato Cilantro Wontons
adapted from Cooking Light magazine
1 medium-large baking potato, peeled and chopped
2 scallions, finely chopped
2 tablespoons chopped fresh cilantro
2 teaspoons extra virgin olive oil
1/2 teaspoon paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
16 wonton wrappers
1. Cook potato in boiling water for 8-10 minutes, or until tender. Drain. Mash the potato and stir in the scallions, cilantro, oil, paprika, salt and pepper.
2. Preheat oven to 375 and lightly spray a cookie sheet with cooking spray.
3. One by one, spoon about 1 tablespoon of potato filling into the center of each wonton wrapper. Moisten the edges of the wonton wrapper with water, and fold it into a triangle shape (one corner across to another). Press the edges to seal into a triangle.
4. Place the wontons on the prepared cookie sheet and lightly spray the tops with cooking spray. Bake for 12-15 minutes, or until crispy around the edges and golden on top.