Zucchini, Spinach and Idaho® Potato Dumplings | Idaho Potato Commission

Ingredients

• 3 cups spinach and potato filling (recipe to follow)
• 24 each dough circles (recipe to follow)
• 6 tablespoons butter
• 1 cup sour cream
• 1 cup lemon marmalade (recipe to follow)
• 4 tablespoons dill, chopped
• 1 each egg, beaten
• 1/3 cup sour cream
• 1 3/4 cups plus as needed all-purpose flour, divided
• 1 teaspoon kosher salt
• 4 ounces unsalted butter, cold, cubed
• 1 1/4 pound Idaho® yellow potatoes, peeled and cut into 8 pieces each
• 4 cups water, cold
• 2 teaspoons kosher salt, divided
• 2 1/2 tablespoons olive oil
• 1 each white onion, small dice
• 8 cups spinach, roughly chopped
• 2 1/2 pounds zucchini, grated
• 5 ounces feta cheese, crumbled
• 5 each lemons, washed well
• 1/4 cup water
• 1 1/2 cup granulated sugar
• 1/2 teaspoon kosher salt