You are here: Home » Recipes » Idaho Potato Dumpling with Goat Cheese and Shiitake Mushroom Ragout Idaho Potato Dumpling with Goat Cheese and Shiitake Mushroom Ragout Recipe by Idaho Potato Commission Yield 12 servings These potato dumplings made with bacon chives and goat cheese are topped with a delicious mushroom ragout. Idaho Potato Commission PrintEmail Ingredients Dumpling:1 pound Idaho russet potatoes, peeled3 -- egg yolks3 tablespoons grits5 ounces all-purpose flour1/2 teaspoon salt, as needed1/4 teaspoon freshly ground black pepper, as needed1 pinch nutmeg, as needed3 ounces walnuts, chopped3 ounces goat cheese2 teaspoons chives, chopped4 ounces applewood bacon and cracklings2 tablespoons chives, batonnetShiitake Mushroom Ragout:1/4 cup onion, finely diced1 -- garlic clove, minced2 tablespoons olive oil1 pound shiitake mushrooms, sliced18 ounces cream1/2 teaspoon salt, as needed1/4 teaspoon freshly ground black pepper, as needed Instructions 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. In a separate mixing bowl, combine walnuts, goat cheese and chives. 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. 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. 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.