2 Med. Potatoes, boiled in Chicken Broth w/ 1 Bay Leaf (Reserve Juice)
–Broth Cubes for Boiling Potatoes
1/4c reserved Chicken Broth used to cook Potatoes (For mashing potatoes)
2 Dried Bay Leaves (1 for boiling potatoes. 1 for cooking chorizo)
1/4tsp Hot Chili Oil
1/3c Frozen Peas, thawed
1/3c grated Carrot
1/3c Frozen Corn, thawed
3T Onion, minced
1/2tsp Garlic Powder
1/4tsp Garam Masala
1/8tsp Sea Salt
1/4tsp +1/8tsp Coriander
1/4tsp +1/8tsp Cumin
1/8 Ground Black Pepper
1tsp Dried Cilantro
Wontons *See Notes
Boil whole potatoes in chicken broth with bay leaf. (I used about 3c Water + 3 Chicken Broth Cubes, crushed). Once soft, remove potatoes. Mash potatoes, well, adding in 1/4c of leftover juice you used to boil potatoes (Broth and Bay Leaf juice).
*SEE NOTES. In skillet, add 1/4tsp hot chili oil. Add in chorizo and bay leaf. Cook til all’s browned. Add in vegis and seasons. Cook a minute or 2. Mix in mashed potatoes, heating another minute or two. Remove bay leaf.
Add a packed plump tablespoon to wonton. Seal edges. Butter spray baking dish. Add wontons, bake 375, uncovered, for 7-11 minutes. Once bottoms are cooked, or LIGHTLY browned… Broil 1 minute, to cook tops.
*Notes: Making for easier cooking- Prep the seasons first. Adding all the measured seasons to a small bowl, then sprinkle over when needed. This helps you from running all over the place, finding and measuring out everything, at time of cooking.
Phyllo Dough could be used instead of wontons. Deep frying, also an option. We use wontons and skip deep frying, thus lower calories and lower carbohydrates.
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