Thanksgiving Leftover Mashed Potato And String Bean Dumplings

Think vegetable dumplings are boring? Think again! Mashed potatoes have met their match in a crispy, oniony filling that crosses perogies and a string bean casserole. Any extra gravy is, well, gravy.


PREP TIME: 20 minutes

COOK TIME: 4 minutes

TOTAL TIME: 24 minutes


20 Pan-Fried Dumplings


Mashed Potatoes (1 cup)

String Beans (1 cup, chopped)

Fried Onions (1/4 cup)

Wonton Wrappers (20)

Egg (1, beaten)

Canola Oil

Gravy (1/2 cup for dipping)


Medium Mixing Bowl

Wooden Spoon


Silicone Brush

12" Nonstick Frying Pan


Plate (2)

Paper Towel

1. TO MAKE YOUR FILLING. using your wooden spoon, combine your mashed potatoes, string beans, and fried onions in your mixing bowl.


2. TO PREP YOUR DUMPLINGS. on a flat surface, in batches, lay out a few of your wonton wrappers.

Place a generous teaspoon of your filling into the center of each wonton making sure to leave excess room around the edges of the wonton wrapper. 

Using your silicone brush, brush your beaten egg along two adjacent edges of your wonton wrapper.

Fold the non-egg covered edges onto the egg covered edges and press firmly with your fingertips to seal.

Transfer onto a plate to keep them from sticking to your work surface.


3. TO FRY YOUR DUMPLINGS. over high heat, coat your frying pan with your canola oil.

Once your oil is hot, place as many of your potstickers in as will comfortably fit.

Let brown—about 2 minutes.

Flip and let brown—about 2 minutes.

Use your tongs to transfer you dumplings onto a paper towel lined plate to absorb any excess oil.