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Potato dumplings (prodigy)

Yield: 6 Servings

Ingredients:

• 1 md Russet potato about 8 oz - baked
• 1 tb Unsalted butter
• 1/2 c Finely diced onion
• 1/2 c Flour
• 1 Egg
• 1/2 ts Baking powder
• 1 ts Salt

Instructions:

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

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