4 eafor mashing Potato, baking 1 ea Wonton Wrappers 1 eafinely chopped, small onion, white 1 pnto taste salt 1 pnto taste pepper, black 1 ea Frying oil
Peel and cook potatoes. Mash, adding salt, pepper and onion. (Muzhgaan would grate potatoes and onion together). Taste and adjust seasonings if needed.
Cut wontons in half diagonally. Spread potato filling over half leaving edges free to seal. Moisten edges with water and seal well.
Deep fry carefully until golden brown. Place on paper towel to cool.
(If you have any leftover wontons, deep fry and sprinkle with cinnamon sugar. They taste like elephant ears.)
Can be eaten hot or cold, but we prefer them warm.
If some left over, reheat in oven to keep them crisp.