| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce11 |
4 |
servings |
INGREDIENTS
| 1 |
|
Potato Truffle Sauce; see * Note |
|
|
===FOR THE DUMPLINGS === |
| 8 |
oz |
Smoked trout; shredded small piece |
| 1/2 |
c |
Cooked mashed potatoes |
|
|
(leftover mashed potatoes are great) |
| 1 |
tb |
Unsalted butter; softened |
| 1 |
tb |
Shallots; chopped |
| 1 |
tb |
Chopped chives; plus |
| 1 |
tb |
Chopped chives; for garnish |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
| 12 |
|
Wonton wrappers |
INSTRUCTIONS
* Note: See the"Potato Truffle Sauce" recipe which is included in this
collection.
Bring a pot of water to a boil. In a small bowl combine the trout, mashed
potatoes, butter, shallots, and chives. Mix well and add salt and pepper.
Moisten the edges of wonton wrappers, a few at a time, and place a generous
tablespoonful of filling in the center of the wrapper. Fold the wonton
wrapper, opposite corners meeting, forming a triangle. Press firmly to
seal. Place the dumplings in a pot of boiling salted water and poach for 3
minutes. Have a small saute pan slowly heating on the stove with a little
oil. Remove the dumplings from the water and dab off any excess moisture.
Carefully place them into the hot oil and sear until golden on one side.
Serve atop the Potato Truffle Sauce. Garnish with chopped chives. This
recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2252 broadcast 07-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-03-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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