Stuffed Idaho® Potato Dumpling | Idaho Potato Commission

Ingredients

• 2 Idaho® russet potatoes, peeled and chopped
• 1 egg, beaten
• ½ cup semolina flour
• ⅛ cup potato starch
• salt
• pepper
• 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
• 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
• As needed panko breadcrumbs, buttered
• As needed toasted pecans, minced