Idaho Potato Dumpling with Goat Cheese and Shiitake Mushroom Ragout
Idaho Potato Commission
- Yield: 12 servings
Ingredients
- Dumpling:
- 1pound Idaho russet potatoes, peeled
- 3-- egg yolks
- 3tablespoons grits
- 5ounces all-purpose flour
- 1/2teaspoon salt, as needed
- 1/4teaspoon freshly ground black pepper, as needed
- 1pinch nutmeg, as needed
- 3ounces walnuts, chopped
- 3ounces goat cheese
- 2teaspoons chives, chopped
- 4ounces applewood bacon and cracklings
- 2tablespoons chives, batonnet
- Shiitake Mushroom Ragout:
- 1/4cup onion, finely diced
- 1-- garlic clove, minced
- 2tablespoons olive oil
- 1pound shiitake mushrooms, sliced
- 18ounces cream
- 1/2teaspoon salt, as needed
- 1/4teaspoon freshly ground black pepper, as needed
Instructions
- To make the dumplings: Boil potatoes in lightly salted water until cooked through. Drain then press through a ricer into a medium-sized bowl. Add egg yolks, grits and flour. Season with salt, freshly ground black pepper and nutmeg and mix until smooth. Reserve.
- In a separate mixing bowl, combine walnuts, goat cheese and chives.
- Divide potato dough into 12 (1 1/2-ounce) pieces. Flatten each piece by hand, into 2 1/2-inch rounds. Place 1 tablespoon walnut goat cheese mixture in center, wrap with dough and seal. Reserve.
- To make the ragout, in a medium-sized pot, saute onion and garlic in olive oil until translucent. Add mushrooms and saute until lightly browned. Add cream, reduce over a low simmer for 15 minutes. Season with salt and freshly ground black pepper and reserve, warm.
- In a large stockpot of water, boil dumplings for 10 minutes. Using a slotted spoon, transfer 2 dumplings to plate. Cover with 2 ounces ragout per plate. Garnish with bacon cracklings and chives and serve.
Recipe by Norbert Bomm, Morrison Management Specialists, Atlanta, Ga.