SAUSAGE FILLED POTATO DUMPLINGS
Mashed potato dumplings are filled with spices sausage and fried until crispy on the outside. A delicious new way to serve holiday potatoes.
Provided by Janette Fuschi
Categories Side
Time 21m
Yield 8 servings
Number Of Ingredients 10
Steps:
- To a sauté pan add the sausage meat, onion, sage and fennel.
- Cook over medium heat, breaking up the meat as it browns, about 10 minutes.
- Transfer the sausage to a bowl and set aside.
- To the mashed potato add the salt, pepper, egg and flour.
- Mix well until the egg and flour are well combined.
- Take a golf ball size handful of potato and shape into a flat pancake.
- Place 1 tablespoon of sausage in the center, then place another pancake of potato on top, sealing the edges. Shape into 'hockey' puck shapes.
- To a sauté pan add the oil ¼ full over medium heat.
- Once the oil starts to ripple, carefully add 3 dumplings (don't overcrowd the pan).
- Fry the dumplings for 2-3 minutes per side until golden brown. Drain on a paper towel and serve warm.
STUFFED POTATO DUMPLINGS
"THIS IS A sticky part of the meal to prepare, but these dumplings are so good they're worth the mess! When I was a child, I loved to watch the cooking dumplings pop to the top of the pot of boiling water. We youngsters always had two helpings...one with sauerbraten gravy and the other with warm plum jam on top!
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 15 dumplings.
Number Of Ingredients 12
Steps:
- For croutons, melt butter in small skillet; brown bread cubes. Set aside. , In a saucepan, boil potatoes in water to cover until tender. Cool; rice potatoes and place in a large bowl. Add the flour, baking powder, salt and nutmeg. Stir in eggs; beat until mixture holds it shape. , With lightly floured hands, shape about 2 tablespoons dough into a ball, placing a few croutons in center of each ball. Repeat with remaining dough and croutons. Refrigerate for 1 hour. , Drop dumplings into boiling salted water (2 teaspoons salt to 1 quart water). Simmer, uncovered, for 10 minutes. Drain. Melt butter in a small skillet; cook and stir the bread crumbs until lightly browned. Sprinkle over dumplings.
Nutrition Facts :
SAUSAGE STUFFED POTATO DUMPLINGS
Mashed potato is turned into dumplings that are stuffed with sausage meat.
Provided by Janette
Categories Side dishes
Time 21m
Number Of Ingredients 10
Steps:
- To a sauté pan over medium heat, add the sausage meat, onion, sage and fennel. Cook while breaking up the meat as it browns, about 10 minutes. Transfer to a bowl and set aside.
- To the mashed potato add the salt, pepper, egg and flour. Mix well until the egg and flour are well combined. Take a golf ball size handful of potato and shape into a flat pancake. Place 1 tablespoon of sausage in the center, then place another pancake of potato on top, sealing the edges. Shape into 'hockey' puck shapes. Refrigerate for 30 minutes to set.
- To a sauté pan add the oil ,1/4 full over medium heat. Once the oil starts to ripple, carefully add 3 dumplings (don't overcrowd the pan). Fry for 2-3 minutes per side until golden brown. Drain on a paper towel and serve warm.
Nutrition Facts : Calories 332 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 953 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
POTATO DUMPLINGS
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 40m
Yield 4 servings (20 dumplings)
Number Of Ingredients 11
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.
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- Preheat the oven to 425F. Poke the potatoes all over with a fork and wrap them in foil. Set them in the oven to bake for 1 hour.
- Meanwhile, to make the filling, fry the bacon in a pan over medium-low heat until crispy. Remove and chop it fine. Add the minced shallots to the pan and cook them in the bacon fat until soft and translucent, about 3 minutes. Mix together the chopped bacon, shredded meat, thyme and cooked shallots, along with some of the bacon fat in the pan, in a bowl. Set aside.
- When the potatoes are done, cut them in half to release heat. As soon as they are cool enough to handle, but still warm, peel and run them through a potato ricer or food mill. If you don't have either, Peel and mash them well. Put the potato into a bowl.
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