Idaho Potato Dumpling with Goat Cheese and Shiitake Mushroom Ragout

Idaho Potato Commission
  • Yield: 12 servings


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


  1. 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.
  2. In a separate mixing bowl, combine walnuts, goat cheese and chives.
  3. 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.
  4. 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.
  5. 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.