Potato Carrot 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 & CARROT DUMPLINGS

Steps:

• Wash potatoes and carrots carefully.
• Grate the potatoes & carrots together.
• Let drain in a colander to get rid of excess moisture.
• Press the carrots & potatoes together into a small or large ball.
• Steam in the water in a steaming basket for about 2-3 minutes.
• Optionally you could boil them until they float to the serfice of the boiling liquid(the liquid just has to be drinkable & not poisonious to anybody).
• Add salt and pepper then serve.