My Rice-Potato Dumplings can give a meal a special touch or serve as a meatless entree. These melt-in-your-mouth mounds of deliciousness are also wonderful for using any leftover mashed potatoes or rice they you have in your refrigerator. Together with Cheddar cheese, egg, flour and just a little nutmeg and basil, these fortified dough balls topped with some melted butter and fried onions and a dollop of sour cream or plain Greek yogurt make solving dinner an easy solution.
Depending on what else I have in the leftover department, I found that meatloaf is a nice accompaniment to my Rice-Potato Dumplings. Then again, any leftover chicken or beef would taste just as good. Usually, I also like to serve this with a fresh green salad.
Sometimes though, I prefer just making these dumplings as a light meatless dinner. I make them ahead of time and leave them covered under a large mixing bowl until I am ready to boil them.
When it is near dinner time, I fry up plenty of chopped onion in a mix of olive oil and butter to coat my cooked dumplings once drained.
I hope when you want something different to make that you will be tempted to try my Rice-Potato Dumplings. You also might want to try my Mashed Potato-Cottage Cheese Dumplings, which I frequently make as well.
½ cups of shredded Cheddar cheese, any variety
2 cups of all-purpose flour
1-1/2 cups mashed potatoes
1 cup of cooked rice
1 large egg
1/4 teaspoon of nutmeg
½ teaspoons of basil leaves
1 teaspoon of salt
Olive Oil-Butter Topping:
1 medium onion, finely chopped
1/4 cup of olive oil
1/4 cup of butter or margarine
To Prepare the Dumplings:
Mix all the dumpling ingredients together and form into a ball. If your dough is sticky, just add a bit more flour.
Place your dough ball onto a floured surface and shape into long rolls.
To save work, you can just take a knife to the rolls and cut into square shapes.
When you’re ambitious, you can always further reshape the squares and form into balls.
Boil them until the dumplings float to the surface of the water.
While the dumplings are boiling, I usually am frying my onions in the olive-oil butter mixture. This way the onions can be golden brown and ready to receive my finished dumplings so I don’t have to wait.