Ingredients: Potato Dumplings
- 600 grams Idaho® Yukon Gold Potatoes
- Salt for boiling and baking potatoes
- 550 grams ricotta
- 150 grams Parmesan, microplaned
- 2 whole eggs
- 2 egg yolks
- 10 grams salt
- 100 grams all-purpose flour
- Vegetable oil for frying
- 120 grams Potato Dumplings (8 dumplings; see recipe)
- Salt, to taste
- 150 grams crème fraîche
- 65 grams white cheddar cheese, shredded, divided
- 50 grams bacon lardons, cooked in strips and chopped
- 20 grams scallions, sliced
- 2 4 1/2-inch potato skins, fried
Directions: Potato Dumplings
- Simmer the potatoes in salted water over medium-high heat until a fork just begins to pierce the potatoes but the insides are still raw, about 20 minutes.
- Preheat oven to 350°F. Place parboiled potatoes on a rack or bed of salt and bake until potatoes are completely cooked through and can be easily crushed when gently squeezed (basically overcooked but not dried out), about 30 minutes.
- Peel the potatoes, then rice them into a bowl.
- In a separate bowl, mix together the ricotta and Parmesan. Add the whole eggs, yolks and salt; mix well.
- Gently add the potato, being careful not to compress the mixture.
- Fold in the flour until the dough comes together. Do not overwork.
- Cover in plastic wrap and refrigerate until dough is set, about 30 minutes.
- Lightly roll dough into 8 balls (15-grams each). Set balls in refrigerator for 20 minutes.
- Bring a pot of water to a simmer over medium heat and blanch the potato dumplings until they float, about 3 minutes. Once the dumplings float, continue simmering for 2 minutes.
- Transfer the cooked dumplings to an ice bath to cool and set, Drain and pat dry.
- Heat oil to 350°F in a deep, heavy-bottomed pot and deep-fry dumplings until golden brown, 3 to 5 minutes.
- Season dumplings with salt to taste and combine in a sauté pan with crème fraîche; cook over medium-low heat until warmed through. Add 30 grams of cheese and toss until melted.
- Mix in bacon and scallions until combined, then put mixture in a small (1/4-quart) cast-iron pot.
- Top with remaining 35 grams cheese and place under broiler set to high until cheese is caramelized on top, 2 minutes, or place in a wood oven or standard oven at 350°F for 10 minutes.
- Garnish with fried potato skins and serve.