Panfried Potato, Onion, And Cheese 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

1. Cook onion in butter with 1/4 teaspoon salt in a heavy medium skillet over medium-low heat, covered, stirring occasionally, 5 minutes.
2. Uncover and cook onion, stirring frequently, until deep golden- brown, about 20 minutes more.
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.
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.
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.

onion, unsalted butter, boiling potatoes, muenster cheese, wonton wrappers, vegetable oil, water

Taken from www.epicurious.com/recipes/food/views/panfried-potato-onion-and-cheese-dumplings-352838 (may not work)