Side Pannel
Potato Dumplings
Ingredients List
- 1 md Russet potato, about 8 oz
- - baked
- 1 tb Unsalted butter
- 1/2 c Finely diced onion
- 1/2 c Flour
- 1 Egg
- 1/2 ts Baking powder
- 1 ts Salt
Directions
There are varied dumplings in many different cuisines. Here's a recipe for
potato ones. You can steam them alone or add the uncooked dough to a
favorite stew for the last 25 minutes cooking.
SCOOP OUT THE PULP of a baked potato, mash it in a mixing bowl and set
aside. Discard the skin. Combine butter and onions in a small frying pan
over medium heat and cook 5 to 7 minutes or until translucent. Add them to
the potato pulp. Add the flour, egg, baking powder and salt and mix well.
Turn the dough out onto a floured work surface and flatten to a 1-inch
thickness. Using a knife or cookie cutter, cut dough into 12 to 14 round
pieces. Place the dough rounds in a steamer and steam for 25 minutes. Serve
immediately.
Makes 12 to 14 Dumplings
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
potato ones. You can steam them alone or add the uncooked dough to a
favorite stew for the last 25 minutes cooking.
SCOOP OUT THE PULP of a baked potato, mash it in a mixing bowl and set
aside. Discard the skin. Combine butter and onions in a small frying pan
over medium heat and cook 5 to 7 minutes or until translucent. Add them to
the potato pulp. Add the flour, egg, baking powder and salt and mix well.
Turn the dough out onto a floured work surface and flatten to a 1-inch
thickness. Using a knife or cookie cutter, cut dough into 12 to 14 round
pieces. Place the dough rounds in a steamer and steam for 25 minutes. Serve
immediately.
Makes 12 to 14 Dumplings
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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