Idaho Potato Dumpling with Goat Cheese and Shiitake Mushroom Ragout

  • Yield 12 servings

These potato dumplings made with bacon chives and goat cheese are topped with a delicious mushroom ragout.

Idaho Potato Commission


1 pound Idaho russet potatoes, peeled
3 -- egg yolks
3 tablespoons grits
5 ounces all-purpose flour
1/2 teaspoon salt, as needed
1/4 teaspoon freshly ground black pepper, as needed
1 pinch nutmeg, as needed
3 ounces walnuts, chopped
3 ounces goat cheese
2 teaspoons chives, chopped
4 ounces applewood bacon and cracklings
2 tablespoons chives, batonnet
Shiitake Mushroom Ragout:
1/4 cup onion, finely diced
1 -- garlic clove, minced
2 tablespoons olive oil
1 pound shiitake mushrooms, sliced
18 ounces cream
1/2 teaspoon salt, as needed
1/4 teaspoon freshly ground black pepper, as needed


  1. To make the dumplings: Boil potatoes in lightly salted water until cooked through. Drain then press through a ricer into a medium-sized bowl. Add egg yolks, grits and flour. Season with salt, freshly ground black pepper and nutmeg and mix until smooth. Reserve.
  2. In a separate mixing bowl, combine walnuts, goat cheese and chives.
  3. Divide potato dough into 12 (1 1/2-ounce) pieces. Flatten each piece by hand, into 2 1/2-inch rounds. Place 1 tablespoon walnut goat cheese mixture in center, wrap with dough and seal. Reserve.
  4. To make the ragout, in a medium-sized pot, saute onion and garlic in olive oil until translucent. Add mushrooms and saute until lightly browned. Add cream, reduce over a low simmer for 15 minutes. Season with salt and freshly ground black pepper and reserve, warm.
  5. In a large stockpot of water, boil dumplings for 10 minutes. Using a slotted spoon, transfer 2 dumplings to plate. Cover with 2 ounces ragout per plate. Garnish with bacon cracklings and chives and serve.
Recipe by Norbert Bomm, Morrison Management Specialists, Atlanta, Ga.



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