Stuffed Idaho® Potato Dumpling

Stuffed Idaho® Potato Dumpling

Sarah Deckert

Camp Smith, HI

Yield: 8 servings


Dumplings Ingredients:
Sauce Ingredients:
Vegetable and Ham Ragoût Ingredients:
Assembly Ingredients:


Dumpling Directions:
  1. Simmer potatoes in water until fork-tender. Drain potatoes and place back in the pot for 1 minute to dry.
  2. While still warm, rice potatoes into a bowl.
  3. Fold in beaten egg, flour, potato starch, salt, pepper, and nutmeg. If mixture is still sticky or loose, add small dustings of potato starch until dough comes together.
  4. In a bowl, mix together cheese and bacon. Season with salt and pepper and set aside.
  5. Roll a piece of dough into desired round size. Slightly flatten, then add cheese and bacon filling to center and wrap dough around filling. Be sure to seal completely. Repeat with remaining dough and filling.
  6. Bring the chicken stock to a simmer, then slightly thicken with slurry. (This will help the dumplings keep their shape and not fall apart while cooking.) Add dumplings and cook for 7 to 15 minutes, depending on size.
Sauce Directions:
  1. Heat cream and mustard in a saucepan or small sauté pan until mixture begins to reduce and thicken slightly.
  2. Season with salt and pepper and stir in fresh parsley.
Vegetable and Ham Ragoût Directions:
  1. Sauté ham and squash in oil until squash starts to become tender.
  2. Add corn and shallots, and sauté until shallots are translucent.
  3. Add chicken stock and let simmer until stock is reduced by three-fourths.
  4. Stir in cold butter and green onions to create a nice glaze. Season with salt and pepper.
Assembly Directions:
  1. Coat dumplings in sauce. Put a scoop of ragoût in the center of a plate and place a dumpling on top. Sprinkle top of dumpling with breadcrumbs and pecans.