Sausage Filled Potato Dumplings Recipes

SAUSAGE STUFFED POTATO DUMPLINGS

Steps:

• To a sauté pan over medium heat, add the sausage meat, onion, sage and fennel. Cook while breaking up the meat as it browns, about 10 minutes. Transfer to a bowl and set aside.
• To the mashed potato add the salt, pepper, egg and flour. Mix well until the egg and flour are well combined. Take a golf ball size handful of potato and shape into a flat pancake. Place 1 tablespoon of sausage in the center, then place another pancake of potato on top, sealing the edges. Shape into 'hockey' puck shapes. Refrigerate for 30 minutes to set.
• To a sauté pan add the oil ,1/4 full over medium heat. Once the oil starts to ripple, carefully add 3 dumplings (don't overcrowd the pan). Fry for 2-3 minutes per side until golden brown. Drain on a paper towel and serve warm.

SAUSAGE FILLED POTATO DUMPLINGS

Steps:

• To a sauté pan add the sausage meat, onion, sage and fennel.
• Cook over medium heat, breaking up the meat as it browns, about 10 minutes.
• Transfer the sausage to a bowl and set aside.
• To the mashed potato add the salt, pepper, egg and flour.
• Mix well until the egg and flour are well combined.
• Take a golf ball size handful of potato and shape into a flat pancake.
• Place 1 tablespoon of sausage in the center, then place another pancake of potato on top, sealing the edges. Shape into 'hockey' puck shapes.
• To a sauté pan add the oil ¼ full over medium heat.
• Once the oil starts to ripple, carefully add 3 dumplings (don't overcrowd the pan).
• Fry the dumplings for 2-3 minutes per side until golden brown. Drain on a paper towel and serve warm.

STUFFED POTATO DUMPLINGS

Steps:

• For croutons, melt butter in small skillet; brown bread cubes. Set aside. , In a saucepan, boil potatoes in water to cover until tender. Cool; rice potatoes and place in a large bowl. Add the flour, baking powder, salt and nutmeg. Stir in eggs; beat until mixture holds it shape. , With lightly floured hands, shape about 2 tablespoons dough into a ball, placing a few croutons in center of each ball. Repeat with remaining dough and croutons. Refrigerate for 1 hour. , Drop dumplings into boiling salted water (2 teaspoons salt to 1 quart water). Simmer, uncovered, for 10 minutes. Drain. Melt butter in a small skillet; cook and stir the bread crumbs until lightly browned. Sprinkle over dumplings.