| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Side dish | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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