CHEESY POTATO DUMPLINGS
MAKES 6 SERVINGS.
1 large potato, peeled, quartered
1/2 cup shredded cheddar cheese
2 tbs unsalted butter
3/4 tsp salt
2 cups flour
3/4 cup sour cream
2 eggs, beaten
1/2 tsp oil
3/4 cup diced onion
2 tsp minced garlic
12 cups water
1/4 cup chopped parsley
Place potato in a pan, cover with water. Bring to a boil, simmer 20 min. drain. Combine potato, cheese, 2 tsp butter and 1/4 tsp salt in a bowl, mash. Combine flour and remaining salt in a bowl. Combine 1/2 cup sour cream and eggs in a bowl. Add sour cream mixture to flour mixture. Wrap dough in plastic, refrigerate 30 min. HEAT a skillet. Add oil to pan. Add onion and garlic, saute 4 min. Stir onion mixture into potato mixture. Divide dough into 2 portions. Roll each portion to a 1/8" thickness. Cut with a 4" round cutter into 18 rounds. Working with 1 round at a time, spoon 1 tbs potato mixture onto each round. Fold dough over filling, press edges together. Repeat. BRING 12 cups water to a boil in a pan. Add half of dumplings, cook until dumplings float. Remove dumplings. Repeat. Melt 2 tsp butter in a skillet. Add half of dumplings to pan, cook until golden brown. Remove from pan. Repeat. Place 3 dumplings on each of 6 plates, top each serving with 2 tsp sour cream. Sprinkle with parsley. SERVE & ENJOY...
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