| 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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