Baking Mix And Instant Potato Baked Dumplings Food

POTATO DUMPLINGS

Steps:

• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a gentle boil.
• Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
• Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
• Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.

POTATO KLUBB (NORWEGIAN POTATO DUMPLINGS)

Steps:

• Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.
• Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.
• Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.

INSTANT POTATO BAKE

Steps:

• Mix all ingredients together.
• Bake at 350* for 25-30 minutes.

BEEF BAKE WITH GARLIC-POTATO DUMPLINGS

Steps:

• Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in mixed vegetables, soup, pepper and 1/2 cup milk. Heat to boiling. Pour into baking dish.
• In medium bowl, stir Bisquick mix and dry mashed potatoes. In small microwavable bowl, microwave 2 cups milk on High 2 minutes. Stir hot milk into Bisquick mixture with fork until soft dough forms; let stand 2 minutes. Drop dough by 15 spoonfuls onto hot beef mixture.
• Bake 25 to 30 minutes or until dumplings are cooked and lightly browned.

CHICKEN AND DUMPLINGS, WITH POTATO DUMPLINGS

Steps:

• Place all ingredients except the celery, cream and dumplings into a large pot, bring to just a boil and reduce heat to a very slow simmer. A bigger chicken will require a little more water.
• Cover and simmer very slow for 1 1/2 to 2 hours, until chicken is falling apart and a rich broth is produced.
• Carefully remove chicken to a platter and allow to cool enough to separate the meat from the bone, cartilage and skin. Be sure to remove all chicken parts from the broth.
• Optional-I like to place the bones back into the broth and simmer slowly, covered for another hour then remove or strain broth through a colander, this is optional but will richen the broth.
• After making sure all bones and chicken parts are removed from pot, tear chicken meat into course pieces and place back into pot.
• Add celery and simmer until the celery is almost done, about 15 or 20 minutes. Add cream and stir.
• Make the dumplings, mix dry ingredients, shred potato to 3/4 cup softly packed, then squeeze out as much liquid as you can, add to dry ingredients and mix well with a fork. (I like fairly dense dumplings, for fluffier dumplings add 1 teaspoon more baking powder.).
• Add the milk and butter, mix until just blended, sometimes because of the potato I have to add a tablespoon or so of more flour, you want biscuit dough consistency.
• Drop by spoonful into the soup, remember they will swell a bit, about double.
• Cover and simmer for 10 minutes, check the dumplings, you may need additional time for the potato to cook (just 4 or 5 minutes), taste a dumpling, there should be no crunchy raw potato.
• If the pot becomes overcrowded with dumplings, stop and place dough covered in the refrigerator, after serving you can replenish the soup with dumplings for seconds or leftovers.
• Add ins - 1 cup of diced carrots may be added in right before the celery if wished. 1/2 cup of sweet peas may also be added right before the dumplings, then you have Deluxe Chicken and Dumplings.

INSTANT MASHED POTATO DUMPLINGS RECIPE

Steps:

• Mix all ingredients, except the flour, in a large bowl and let stand for 10 minutes. Then add flour until dough is a consistency to be able to roll into balls. Boil pot of salted water, and drop balls into water. Boil gently until they float and are cooked through and they are ready to serve. If you have any left over, they are great fried with a dollop of sour cream.

EASY POTATO DUMPLINGS

Steps:

• Combine Potato Buds & hot water.
• Add remaining ingredients in given order, mix well.
• Form into 2-inch balls with hands, flour hands occasionally so dough doesn't stick.
• Cook in boiling salted water until they rise to the top.
• Remove dumplings from water with a slotted spoon & place in butter casserole dish.
• Sprinkle with bread crumbs & keep layering melted butter, dumplings & crumbs.
• Cover with foil & bake at 325* for 5-10 minutes.

POTATO DUMPLINGS

Steps:

• Cover potatoes by 2 inches of water in a large saucepan; add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until tender and the tip of a knife pierces potatoes easily, 30 to 45 minutes. Drain. When cool enough to handle, peel and pass potatoes through the fine holes of a ricer. Spread out on a rimmed baking sheet; let cool completely. Potatoes can be refrigerated, uncovered, up to 1 day ahead.
• Meanwhile, cut bread into 1/2-inch cubes. Melt butter in a medium skillet over medium-high heat. Add bread and cook, turning occasionally, until golden brown on all sides, about 4 minutes. Season with salt.
• Add nutmeg, flour, potato starch, 1 tablespoon salt, and pepper to riced potatoes. Toss to combine. Add eggs and stir with your hands until mixture comes together. Knead about 6 times to form a dough.
• Bring a large pot of salted water to a boil. Preheat oven to 200 degrees. Scoop 1/4 cup dough, make an indentation in the center, and place 2 croutons in it. Form dough into a ball, enclosing croutons. Repeat with remaining dough. Reserve extra croutons.
• Working in batches, carefully drop dumplings into boiling water. (Do not crowd pot.) When dumplings float, partially cover and cook, turning occasionally, 15 minutes more. Transfer to a rimmed baking sheet, cover with foil, and keep warm in oven. Repeat with remaining dumplings. Serve warm, with reserved croutons.