Leftover Mashed Potato Dumplings

By Danielle on November 26, 2019, Updated November 2, 2021 42 Comments

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Mixed with cheese, bacon, butter and salty delicious potato chips, stuffed in a wonton wrapper and baked until golden brown and crispy, these Mashed Potato Dumplings are easy to make and are a party favorite!

This recipe was originally published in November 2018. It has been updated for content and photos.

Guys, you're going to want these even if you don't happen to have leftover mashed potatoes. They are that good. The boyfriend and I wordlessly devoured an entire batch of these.

In not a lot of time. An embarrassingly small amount of time actually.

Because bacon guys. And cheese. And tangy buttermilk with crispy, salty potato chips. All the stuff.

Everything you need to make a delicious treat. Did I mention butter? Butter. All the goodness.

If you're looking for an awesome mashed potato recipe, check out these Creamy Garlic Mashed Potatoes or these sous vide mashed potatoes.

Why This Recipe Works

Using store bought wonton wrappers make dumplings making super easy;
The mashed potato chips add the perfect crunch and flavor to the filling;
Bacon and cheese add even more flavor to the mashed potato mixture.

And totally don't be intimidated by the thought of making dumplings. It's not hard. Especially if you use this handy dandy wonton maker - I would be nothing without this. However, if you are at all coordinated, these are easy to make even without the wonton maker. (affiliate link)

Step By Step Instructions

Combine all ingredients (except 1 tbsp. melted butter and wonton wrappers) in a bowl. Preheat the oven to 375 degrees.

Place a wonton wrapper on a flat surface and place 1 tbsp. of the potato mixture in the center. Place wonton on a parchment paper lined baking sheet.

Wet the edges with water and place in the wonton press. If you don't have a wonton press, just seal the edges securely with your fingers.

Use the press to seal the edges of the wonton wrapper.

Make sure all the edges are sealed properly. Use the prong edge of a fork to press down and ensure the edges are sealed if you are using your hands.

Continue until all potato mixture has been used. Brush the tops with the remaining (1 tbsp.) melted butter.

Bake in the oven for 15-20 minutes, or until the dumplings are golden brown.

These mashed potato dumplings are incredible on their own, but also great dipped in these amazing sauces:

Homemade Gravy (if you have some leftover from Thanksgiving, this is perfect!);
Cranberry Chutney;
Cajun Remoulade Sauce;
Argentinian Chimichurri (might seem odd but it's very good!).

Expert Tips

Be sure to wet the edges of the wonton wrapper with either water or egg white to seal the edges. If the edges are not properly sealed, the filling will leak out when baking.
If you're sealing with your fingers, go over the edges with a fork to make sure they are sealed well.
Check on the dumplings periodically while baking to ensure the edges are not burning.

Frequently Asked Questions

Can you freeze uncooked mashed potato dumplings? Totally! Just follow all the instructions above, but before brushing with butter place them on a baking sheet directly in the freezer for 3 hours. Once frozen, place them in a freezer bag and store for up to 3 months. Brush them with butter and bake them straight from frozen, adding an additional 5-10 minutes to the cook time.
Why won't my wonton wrapper stick together? If the edges are not wet enough, the edges will not seal properly. You can use water or egg whites to wet the edges to seal.
Can I make mashed potato dumplings ahead of time? Make the wonton filling and stuff the wontons. Store on a flat baking sheet, covered, in the fridge overnight. Brush with butter and bake according to the recipe instructions.