Idaho® Potato Dumpling with Goat Cheese and Shiitake Mushroom Ragout


  • 1 pound Idaho® russet potatoes, peeled
  • 3 egg yolks
  • 3 tablespoons grits
  • 5 ounces all-purpose flour
  • Salt, as needed
  • Freshly ground black pepper, as needed
  • Nutmeg, as needed
  • 3 ounces walnuts, chopped
  • 3 ounces goat cheese
  • 2 tablespoons chives, chopped
  • 24 ounces Shiitake mushroom ragout
  • 4 ounces applewood bacon cracklings
  • 2 tablespoons chives, batonnet
Shiitake Mushroom Ragout (Yield 24 ounces):
  • 1/4 cup onion, finely diced
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 1 pound Shiitake mushrooms, sliced
  • 18 ounces cream
  • Salt, as needed
  • Freshly ground black pepper, as needed


  1. 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 one and one-half 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. 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. Garnish with bacon cracklings and chives and serve.
Shiitake Mushroom Ragout:
  1. 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.
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Yield: 12 servings

Norbert Bomm
Morrison Management Specialists
Atlanta GA

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