1 medium russet potato, about 8 oz baked
1 tbsp unsalted butter
1/2 cup finely diced onion
1/2 cup flour
1 egg
1/2 tsp baking powder
1 tsp salt
A Recipe for
Potato Dumplings (Prodigy)
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This Recipe for Potato Dumplings (Prodigy) is one of thousands in the Recipes-to-go Bread Cookbook.
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
This is a recipe for Potato Dumplings (Prodigy) from the recipe cookbook of Recipes-to-go (Bread)
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Herb Tip |
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| John Barrymore |
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
Serves: 6
Potato Dumplings (Prodigy) Recipe brought to you by Recipes To-Go