There are varied dumplings in many different cuisines. Heres 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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|Serving Size: 1 Serving (36g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 113 (70%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 65.8mg||20 %|
|Sodium 44.2mg||2 %|
|Potassium 40.6mg||1 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 9.7g|
|Protein 2.6g||4 %|
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Calories per serving: 162
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