Ingredients:

• 3 pounds Idaho® Potatoes, divided into 2½ pounds and ½ pound 
• 4 Tablespoons butter, diced small
• 1½ teaspoons kosher salt
• 1 teaspoon pepper
• 4 large egg yolks
• Duck fat, for frying
• ½ cup cheddar cheese, shredded
• 1 package round shao mai wrappers, about 50 

Garnish:

• Caviar
• Minced herbs

Directions:

1. Peel 2½ pounds of potatoes and cut into quarters. Place in a large pot and cover them with water. Bring the water to a boil and cook until the potatoes are soft, about 10 minutes. Drain.  
2. Pass the drained potatoes through a potato ricer or mash them until smooth; allow to cool. 
3. Add the butter and stir gently until melted. Season with salt and pepper to taste. Stir in the egg yolks. Set aside. 
4. Dice remaining ½ pound of potatoes and fry in duck fat until golden. Add to potato-yolk mixture.  
5. Mix in cheddar cheese. 
6. Place two tablespoons of filling in each wrapper and form shao mai by folding edges up around filling. Place in a steam basket lined with non-stick steamer papers, or alternatively, lightly greased.
7. Steam dumplings until wrappers are done, approximately 8 minutes. 
8. Garnish with caviar and minced herbs.