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)
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
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“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
This Recipe for Potato Dumplings (Prodigy) is one of thousands in the Recipes-to-go Bread Cookbook.
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This is a recipe for Potato Dumplings (Prodigy) from the recipe cookbook of Recipes-to-go (Bread)
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
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Soup and fish explain half the emotions of human life. |
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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