Sweet Tater Dumplings

Dogs loved food, and other than pizza, which was our absolute favorite, sweet tater dumplings were the tops. Slathered in butter and onions, yum. Here’s the recipe, I’ve added references to time for the benefit of your kind.

Dough
6 Cups All-Purpose Flour
2 Large Eggs
4 Tablespoons Unsalted Butter
1 1/2 Cups Luke Warm Water
2 Teaspoons Coarse Sea Salt
Makes ~ 90 dumplings

Melt the butter in a small sauce pan. Combine all ingredients and mix well. Place the dough on a lightly flowered flat surface, leaving excess flour and separated dough chips in bowl. Knead dough until it’s ready (5-7 minutes). Take a serrated knife and divide your dough into two pieces. Let them rest (for at least 30 minutes but no more than 2 hours), as they will start to dry out. (Dough can also be refrigerated for up to 2 days.)

Filling
6 Sweet Taters (mashed)
3 Tablespoons Unsalted Butter
1 Pound Bacon (fried and crumpled)

Roast the sweet taters until they’re soft inside. Remove the sweet tater flesh and eat or toss the skins. Fry the bacon until it’s crisp and then crumble it. Combine all the ingredients and mash until a smooth consistency is reached.

Cooking
3 Tablespoons Unsalted Hand Churned Butter
1 Large Barkingburgh (yellow) Onion

Take a pawful of dough and flatten it. Roll with a rolling pin until you have a thin sheet. It takes practice to get the correct thickness. Get the dough as thin as you can without making it transparent or rip. Use the back end of a cup to cut out your circles, fill with your sweet tater filling, fold over, and seal with a bit of cold water. Boil 10 -12 of these (approximately 3 minutes), remove and fry with some butter and onions. Salt to taste. Eat immediately.

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