[Update my dinner status], I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
===FOR THE DUMPLINGS ===
- 8 oz Smoked trout; shredded small
- 1/2 c Cooked mashed potatoes
- (leftover mashed potatoes
- 1 tb Unsalted butter; softened
- 1 tb Shallots; chopped
- 1 tb Chopped chives; plus
- 1 tb Chopped chives; for garnish
- Salt; to taste
- Freshly ground black pepper;
- 12 Wonton wrappers
Preparation
* Note: See the"Potato Truffle Sauce" recipe which is included in this collection. Bring a pot of water to a boil. In a small bowl combine the trout, mashed potatoes, butter, shallots, and chives. Mix well and add salt and pepper. Moisten the edges of wonton wrappers, a few at a time, and place a generous tablespoonful of filling in the center of the wrapper. Fold the wonton wrapper, opposite corners meeting, forming a triangle. Press firmly to seal. Place the dumplings in a pot of boiling salted water and poach for 3 minutes. Have a small saute pan slowly heating on the stove with a little oil. Remove the dumplings from the water and dab off any excess moisture. Carefully place them into the hot oil and sear until golden on one side. Serve atop the Potato Truffle Sauce. Garnish with chopped chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2252 broadcast 07-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-03-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
