Ingredients
1 medium russet potato, about 8 oz baked
1 tbsp unsalted butter
1/2 cup finely diced onion
1/2 cup flour
1 egg
1/2 tsp baking powder
1 tsp salt
Directions
There are varied dumplings in many different cuisines. Here's a
recipe for potato ones. You can steam them alone or add the uncooked
dough to a favorite stew for the last 25 minutes cooking.
SCOOP OUT THE PULP of a baked potato, mash it in a mixing bowl and set
aside. Discard the skin. Combine butter and onions in a small frying
pan over medium heat and cook 5 to 7 minutes or until translucent.
Add them to the potato pulp. Add the flour, egg, baking powder and
salt and mix well. Turn the dough out onto a floured work surface and
flatten to a 1-inch thickness. Using a knife or cookie cutter, cut
dough into 12 to 14 round pieces. Place the dough rounds in a steamer
and steam for 25 minutes. Serve immediately.
Makes 12 to 14 Dumplings
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Servings: 6 servings
Potato Dumplings (Prodigy) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into history, in fact as far back as the early Egyptians, and potentially, even further back. In practice though, generally, these ancient cookbooks were just simple pictorial recipes for preparing food.
During Roman times 25BC a man called Apicius compiled a collection of documents which described recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Additionally, he informs us how the Roman chefs made use of a wide range of spices and herbs, including a few you will know for example thyme, fennel and parsley. During the succeeding few centuries, the powerful families of Europe tried to lay on the most extravagent banquests, and as a result the best cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 1800s that cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes common in their social group. Like it or not, the introduction of television brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Potato Dumplings (Prodigy) recipe.
