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Cottage Cheese and Potato Potstickers

The Farmer's Table
Sous Chef Mike Rivera

Pan-Fried Dumplings Stuffed with Cottage Cheese, Potato and Cheddar Serves 6–8

Ingredients

  • ¼ cup Oakhurst cottage cheese
  • 2 Russet potatoes, baked and mashed
  • 2 Tbsp. Oakhurst butter
  • ½ cup White onion, diced and sautéed until soft
  • 2 ounces Pineland cheddar cheese, grated
  • 1 pkg Wonton wrappers
  • 1½ cup Vegetable oil to pan fry
  • 8 ounces Vegetable or chicken stock

Extra Oakhurst cottage cheese or Oakhurst sour cream (optional)

Method In a large mixing bowl add cottage cheese, potatoes, butter, onions and cheddar and combine well. Season to taste with salt and pepper.

Place a wrapper on a dry surface and spoon about a teaspoon full of the cheese mixture into the middle of the wrapper. Lightly wet the edges of the wonton, fold over and seal the edges well. Repeat until the mixture has been used, about 24 wontons. Heat vegetable oil on medium-high heat in a medium sized skillet. Cook each wonton about 2-3 minutes per side being careful not to overcrowd the pan. Drain cooked wontons on a paper towel and repeat until all wontons are cooked. Once they are all cooked, return wontons to the pan and add stock to warm through. Plate the wontons and finish with extra cottage cheese or sour cream. Season again with salt and pepper. Another option is to stir fry some fine diced or julienne vegetables of your choice.

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364 Forest Avenue Portland, ME   04101