Title: Potato Dumplings (Prodigy)
Categories: Side Dumpling
Yield: 6 Servings

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

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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