SPINACH POTATO DUMPLINGS MEDELY

Spinach Potato Dumplings Medely image

Provided by Rose Mary Mogan

Time 50m

Number Of Ingredients 14

1 can(s) 15 1/2 oz. canned spinach, drained well
8-10 medium mini sweet peppers (assorted colors) cut into rings
3 c cold mashed potatoes
3 c all purpose flour (plus extra for rolling)
4 Tbsp chopped chive (i used fresh this time)
4 clove garlic, minced
1 Tbsp onion powder
2-3 medium onions, sliced
1/2 stick butter
2 Tbsp olive or canola oil
2 tsp coarse black pepper
1 1/2 tsp kosher salt
3 large eggs, room temperature
2/3 c real bacon bits, optional

Steps:

1. Please Remember: FOR EACH ONE CUP OF MASHED POTATOES USE ONE CUP OF FLOUR PLUS 1 LARGE EGG. The bagged variety of Bacon bits from Sam's Club comes in handy to add extra flavor to a dish like this.
2. Add the flour, drained & squeezed dry spinach to a large bowl, along with the spices, mashed potatoes and eggs, mix together to form a soft dough. Add additional flour as needed to bowl to roll into dumplings and place on a large platter. I PREFER TO MAKE ALL OF THE DUMPLINGS AT ONCE BEFORE DROPPING THEM INTO THE HOT WATER for more even cooking time.
3. Fill a large pot with water and bring to boil. Drop dumplings into boiling water enough to cover bottom of pot. Do not over crowd bottom of pot.
4. Allow to cook long enough to float to top. Then remove with slotted spoon on to a large platter. Repeat till all dumplings are cooked.
5. Add butter and oil to a large skillet, I used a 16 inch skillet, heat over medium high heat, then add the chopped vegetables, and allow to cook for about 6-8 minutes, then add the dumplings into the skillet and allow to brown slightly if desired, stirring often to prevent sticking.
6. During last 5 minutes or so of cooking add the real bacon bits if desired, and stir to mix, then serve on a large platter, with additional chopped chive and bacon bits if desired. Serve while still hot.