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

Name: 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

idahopotato.com

Place level tablespoon of spinach and potato filling into center of each dough circle. Fold dough into half-moon shape and, using finger, press edges together firmly to seal. Gently transfer to...

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