Stuffed Idaho® Potato Dumpling

Ingredients:

• 2 Idaho^® russet potatoes, peeled and chopped
• 1 egg, beaten
• ½ cup semolina flour
• ⅛ cup potato starch
• salt and pepper, to taste
• pinch of nutmeg, ground
• 1 cup garlic-herb cream cheese
• 2 ounces crispy bacon, minced
• 1 quart chicken stock
• as needed cornstarch slurry (1 part cornstarch mixed with 2 parts cold water)

• 1 cup heavy cream
• 2 tablespoons whole-grain mustard
• salt and pepper, to taste
• 1 tablespoon fresh parsley, minced

• 1½ cup ham, small dice
• 1 cup butternut squash, small dice
• 2 tablespoons olive oil
• ½ cup fresh corn kernels
• ¼ cup shallots, thinly sliced
• ¼ cup chicken stock
• 2 tablespoons unsalted butter, cold
• 2 tablespoons green onions, thinly sliced
• salt and pepper, to taste

• As needed panko breadcrumbs, buttered
• As needed toasted pecans, minced

Directions:

1. Simmer potatoes in water until fork-tender. Drain potatoes and place back in the pot for 1 minute to dry.
2. While still warm, rice potatoes into a bowl.
3. Fold in beaten egg, flour, potato starch, salt, pepper, and nutmeg. If mixture is still sticky or loose, add small dustings of potato starch until dough comes together.
4. In a bowl, mix together cheese and bacon. Season with salt and pepper and set aside.
5. Roll a piece of dough into desired round size. Slightly flatten, then add cheese and bacon filling to center and wrap dough around filling. Be sure to seal completely. Repeat with remaining dough and filling.
6. Bring the chicken stock to a simmer, then slightly thicken with slurry. (This will help the dumplings keep their shape and not fall apart while cooking.) Add dumplings and cook for 7 to 15 minutes, depending on size.

1. Heat cream and mustard in a saucepan or small sauté pan until mixture begins to reduce and thicken slightly.
2. Season with salt and pepper and stir in fresh parsley.

1. Sauté ham and squash in oil until squash starts to become tender.
2. Add corn and shallots, and sauté until shallots are translucent.
3. Add chicken stock and let simmer until stock is reduced by three-fourths.
4. Stir in cold butter and green onions to create a nice glaze. Season with salt and pepper.

1. Coat dumplings in sauce. Put a scoop of ragoût in the center of a plate and place a dumpling on top. Sprinkle top of dumpling with breadcrumbs and pecans.