Panfried Potato Onion And Cheese Dumplings Recipes

POTATO DUMPLINGS

Steps:

• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a gentle boil.
• Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
• Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
• Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.

POTATO, SPRING ONION, DILL & CHEESE FRITTATA

Steps:

• In a small non-stick frying pan, heat oil over a medium heat. Add potatoes, then fry until beginning to crisp, about 8 mins. In a bowl, whisk together eggs, spring onions, dill and some seasoning. Heat the grill.
• Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over cheese. After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden. Slide out of the pan. Eat straight away with mayo or ketchup or cool quickly and chill.

KNEPHLEAS (POTATOES, DUMPLINGS AND CHEESE)

Steps:

• Cook the potatoes in salted water until done.
• Mix together the flour, salt, baking powder, eggs and approximately 1/3 cup water (use enough water to make dough the right consistency for small drop dumplings).
• Drop the mixture into boiling salted water.
• Cook 15-20 minutes or until dumplings are done in the center.
• While they are cooking, saute 2 or 3 sliced onions in butter and grate Longhorn or cheddar cheese.
• When potatoes and dumplings are done, drain and mix together gently.
• Alternate a layer of potatoes and dumplings, and a layer of cheese, beginning and ending with potatoes and dumplings.
• Spread sauted onions and butter over top.
• Serve immediately.

CHEESE AND ONION POTATOES

Steps:

• In a large skillet, melt butter over medium-high heat. Add the potatoes, onion and pepper; toss to coat. Cover and cook for 8-10 minutes or until potatoes are tender, stirring occasionally. Uncover; cook until potatoes are browned, about 6 minutes. , Top with cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted. Garnish with parsley.

SCHUPFNUDELN (GERMAN FRIED POTATO DUMPLINGS)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
• Peel cooked potatoes and place into a large bowl. Mash with a potato masher. Add eggs and flour and mix until well combined. Season with salt, pepper, and nutmeg.
• Use your hands to shape potato dough into oblong dumplings with two pointy ends. If the dough sticks to your hands, rinse them under cold water.
• Bring water to the boil in a large pot over high heat, then reduce temperature to a simmer. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Remove dumplings with a slotted spoon and submerge in a bowl with cold water. Remove with a slotted spoon, put them in a colander, and drain well.
• Heat butter in a skillet over medium heat and saute Schupfnudeln until golden brown and crisp from all sides, 5 to 10 minutes. Drain on paper towel and keep warm until all Schupfnudeln are done.

CHEESY FRIED POTATOES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, drain and crumble; leave grease in pan.
• Heat bacon grease over medium heat and stir in butter. Add onion and potatoes. Cover pan and cook, stirring occasionally, until potatoes are golden brown.
• Crack eggs on top of potatoes and stir gently to combine. Sprinkle with salt, pepper, cheese and bacon. Continue cooking until eggs are firm and cheese is melted.

PANFRIED POTATO, ONION, AND CHEESE DUMPLINGS

Steps:

• Cook onion in butter with 1/4 teaspoon salt in a heavy medium skillet over medium-low heat, covered, stirring occasionally, 5 minutes.
• Uncover and cook onion, stirring frequently, until deep golden- brown, about 20 minutes more.
• Meanwhile, cover potatoes with water in a small saucepan and season well with salt. Bring to a simmer and cook until tender, about 10 minutes. Drain and mash, then stir in onion and cheese.
• Put a rounded teaspoon filling in center of a wrapper. Lightly brush wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings.
• Heat oil in a 12-inch nonstick skillet over medium-high heat until hot. Stand dumplings, seam side up, in skillet and fry until bottoms are pale golden, 2 to 3 minutes. Add water, then cover tightly with lid and cook until water has evaporated and bottoms of dumplings are crisp and golden, about 5 minutes.