It was Friday night at 6:30 p.m. and the line at the sole U.S. outpost of Bafang Dumplings, a Taiwanese dumpling chain with more than 1,000 locations in Asia, snaked out the door.

With the hands, mix together the potatoes. Pat out on floured board, cut into large round or oval shapes. On each round or oval place a generous spoonful of cottage cheese which has been combined ...

LITHUANIAN VARSKES CEPELINAI Potato-Cheese Dumplings *Dumpling: 6 large potatoes, peeled and grated finely, (use regular or red potatoes, do not use russets) 1 large potato, peeled, boiled and riced ...

1 ½ pounds raw potatoes 1 pound potatoes, boiled in their skins 1 tablespoon flour 1 egg 1 tablespoon salt Beef or chicken stock (optional) Peel raw potatoes; grate them on a cheese grater.

Front Burner FRONT BURNER: Forget potatoes, these pillow-soft dumplings are enriched with ricotta cheese October 24, 2018 at 1:51 a.m. by Kelly Brant ...

Drummond starts by boiling yellow potatoes in salted water. She cooks the potatoes until she’s able to stick a fork through them. Then, she takes the potatoes out of the pot and places them on a ...

Add the dumplings. When dumplings float to the top, reduce heat and simmer for about another 10 minutes. To further add flavor, add the bouillon cube. Makes 6 to 8 3-ounce dumplings.