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  • Each serving
  • 290 cal
  • 11g fat (7g sat)
  • 35mg chol
  • 250mg sodium
  • 40g carb
  • 3g fiber
  • 4g sugars
  • 8g protein


  • 1 1/2 pounds baby red potatoes, scrubbed and halved
  • 3 tablespoons butter, divided
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley
  • Gyoza (pot sticker) wrappers
  • Sour cream or melted butter, for serving (optional)


Place potatoes in a saucepan and cover with salted water by 2 inches. Bring to a boil and cook until just tender, 10 to 20 minutes. Drain and let steam for 5 minutes (to evaporate extra water).

Melt 2 tablespoons butter in a skillet over medium heat. Cook onions until soft and slightly browned, 10 to 15 minutes. Stir in garlic and cook for 2 minutes more. Mash potatoes with onion-garlic mixture, remaining 1 tablespoon butter, salt and pepper. Fold in cheese and parsley.

Working with one gyoza wrapper at a time, brush the edge with water and place a spoonful of filling in the center. Fold dumpling in half, pressing edges together to seal. Place on a parchment-¬lined baking sheet. Repeat with remaining wrappers until all filling is used.

Chill dumplings in the refrigerator until ready to eat, freeze in a single layer or cook as follows: Bring a large pot of salted water to a boil. Add dumplings, one at a time, until the pot has a layer of dumplings but is not overcrowded (work in batches). Cook for 2 to 3 minutes if fresh, or 5 to 8 if frozen; remove with a slotted spoon.

Serve warm with sour cream or melted butter.

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