Sausage Filled Potato Dumplings Food

KLUBB RECIPE - NORWEGIAN POTATO DUMPLINGS

Steps:

• Bring large pot of salted water to hard simmer
• While water is warming, grate potatoes and put in big bowl
• Add flour, egg, and salt to the bowl
• Mix and knead until firm. Add more flour if necessary to bring to stiff bread dough consistency
• Wrap dough around one cube of ham. Each dumpling should be the size of a large meatball and you should get 8-12 dumplings.
• Drop dumpling into simmering water and allow to cook for 45 minutes, making sure dumpling does not stick to the bottom of the pot.
• remove with a slotted spoon and serve with butter, salt, and pepper

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.

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.

GERMAN POTATO DUMPLINGS (KARTOFFELKLOESSE)

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
• Meanwhile, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon. Reserve the browned butter in the pan.
• Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Stir in eggs and mash until combined. Add flour; stir just until flour disappears. Do not overmix dough.
• Bring a pot of salted water to a simmer. Dampen hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons. Repeat with remaining dough and croutons.
• Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings over halfway, until 20 minutes.
• Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.

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.