Potato Dumplingsside dish 1 medium russet potato, about 8 oz baked 1 tablespoon unsalted butter 1/2 cup finely diced onion 1/2 cup flour 1 egg 1/2 teaspoon baking powder 1 teaspoon salt 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 |
