Title: Potato dumplings (prodigy)
 Categories: Side dish
      Yield: 6 Servings
 
      1 md Russet potato, about 8 oz
           - baked
      1 tb Unsalted butter
    1/2 c  Finely diced onion
    1/2 c  Flour
      1    Egg
    1/2 ts Baking powder
      1 ts Salt
 
  There are varied dumplings in many different cuisines. Here's a
  recipe for potato ones. You can steam them alone or add the uncooked
  dough to a favorite stew for the last 25 minutes cooking.
  
  SCOOP OUT THE PULP of a baked potato, mash it in a mixing bowl and set
  aside. Discard the skin. Combine butter and onions in a small frying
  pan over medium heat and cook 5 to 7 minutes or until translucent.
  Add them to the potato pulp. Add the flour, egg, baking powder and
  salt and mix well. Turn the dough out onto a floured work surface and
  flatten to a 1-inch thickness. Using a knife or cookie cutter, cut
  dough into 12 to 14 round pieces. Place the dough rounds in a steamer
  and steam for 25 minutes. Serve immediately.
  
  Makes 12 to 14 Dumplings
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK