Best Stuffed Potato Dumplings Recipes

Stuffed Potato Dumplings image

Provided by Taste of Home

Time 40m

Yield 15 dumplings.

Number Of Ingredients 12

CROUTONS:
1/4 cup butter
3 slices dry bread, cut into small cubes
DUMPLINGS:
4 medium potatoes, peeled and quartered
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground nutmeg
2 large eggs, lightly beaten
2 teaspoons butter
2 tablespoons dry bread crumbs

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.

Nutrition Facts :

Mediterranean Stuffed Potato Dumplings With Mushroom Cream Sauce image

Provided by suzannejclark

Time 35m

Yield 10 large dumplings, 5-10 serving(s)

Number Of Ingredients 15

1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
2 eggs
1 teaspoon sea salt
9 ounces frozen spinach, thawed and squeezed dry
1/2 cup all-purpose flour
1/2 cup of grated parmesan cheese
5 ounces goat cheese
1/3 cup sun-dried tomato packed in oil, finely diced and drained
3/4 teaspoon dried basil
8 slices bacon, diced
1/2 cup diced onion
8 ounces sliced mushrooms, I used baby bellas
16 ounces heavy whipping cream
salt
1/4 cup of diced chives or 1/4 cup green tops green onion

Steps:

Combine goat cheese, sundried tomatoes and basil in a bowl, set aside.
Place potatoes in a large covered microwave safe bowl. Microwave for six minutes or until potatoes are very soft, cool to room temperature. Add eggs to bowl, beat mixture until potatoes and eggs are well combined. Add salt, pepper and spinach, continue beating. Slow down mixer, or stir in flour and parmesan cheese to create stiff dough.
Divide dough into 10 balls; flatten into ¼ "thick circles. Place cheese filling in the middle of each circle. Pinch edges up around filling to create a ball, roll in palms to smooth.
Fill a large pot half way with water, bring to a gentle boil. Add dumplings, cook for 10 minutes or until cooked through. Remove each dumpling from water with a slotted spoon.
Using medium high heat in a heavy skillet, add diced bacon. Cook until bacon is crisp. Remove bacon, and all but 2 tablespoons of bacon drippings from pan. Add onion to skillet, cook until onion is softened. Add mushrooms to pan and continue to cook for additional four minutes or until mushrooms are browned around edges and cooked through. Add cream to pan. Cook until cream is reduced and thickened, about 10 minutes. Salt to taste.
To assemble place dumpling on plate, cover with sauce. Sprinkle with reserved bacon and diced chives. Great served as a side dish, or even as a main course!

Taiwanese Chicken-Stuffed Sticky Sweet Potato Dumplings image

Provided by melting pot

Time 1h15m

Yield 12 balls, 2-4 serving(s)

Number Of Ingredients 8

500 g tapioca flour
1 (200 -300 g) sweet potatoes
1/2 cup wheat flour
2 chicken breasts, finely diced
2 tablespoons oil
2 tablespoons soya sauce
2 stalks shallots, finely chopped
1 (200 g) can bamboo shoots, finely chopped

Steps:

Heat the oil in wok. Stir-fry the chicken pieces until cooked.
Add the bamboo shoots and stir-fry for 3-4 minute.
Add the shallots and soy sauce and stir-fry for another 1-2 min, or until fragrant. Remove and set aside.
Place the sweet potato in a dish and cover with cling wrap. Microwave for approximately 10 min on med-high, or until soft and cooked through. Allow to cool so that it's still soft but won't burn your fingers. Peel the skin off.
Tip the flour out onto the workbench. Knead the flour and the sweet potato until it's not sticking to your hands anymore, is a light orange and has texture like playdough.
Coat your hands in wheat flour. Take a small handful of the dough and flatten into an oval the thickness of 1/4 inch.
Place a teaspoon of filling into the centre and close dough around filling, pressing edges together to seal if necessary. Shape into a ball.
Repeat until there is no more dough/filling left.
Line a steamer with baking paper and dust lightly with wheat flour.
Place the balls in, about 1 inch apart to allow for spreading.
Steam for 15-20 minute.
Serve immediately or wrap individually in cling wrap, as they dry out easily and then become very chewy.