Cheesy Potato Pasta Pockets
Austrian cheese-and-potato hand pockets boiled and crisped in brown butter. Salty, tangy, and ready in 20 minutes with store-bought wontons as a shortcut.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 18g
Ingredients
- 16 pieces wonton wrappers
- ¾ cup ricotta cheese
- ¾ cup sharp cheddar, shredded
- ½ medium russet potato, finely grated
- ¼ medium onion, minced
- 3 tbsp butter
- ½ tsp caraway seeds
Instructions
- 1
Mix ricotta, cheddar, grated potato, minced onion, and caraway seeds in a bowl. Season with salt and pepper.
- 2
Lay a wonton wrapper flat. Place 1 tbsp filling in the center. Wet edges with water, fold into a triangle, then bring corners together and seal.
- 3
Repeat with remaining wrappers and filling until you have 16 pockets.
- 4
Bring a large pot of salted water to a boil. Add pockets in batches and cook until they float, then 2 minutes more, until tender inside.
- 5
Remove with a slotted spoon and drain on paper towels. Heat butter in a large skillet over medium-high until golden and fragrant, ~2 minutes.
- 6
Add pockets and pan-fry until edges crisp and brown, ~90 seconds per side. Serve hot with a drizzle of brown butter.
Tools you’ll need
- large mixing bowl
- large pot
- large skillet (12-inch)
- slotted spoon
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