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1
Making the Goat Cheese Filling: Add all ingredients into a small bowl, blend together with a fork, and set aside in refrigerator.
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2
Mixing together the Potato Dumpling Dough: In a large mixing bowl add mashed potatoes, flour, egg, along with salt and pepper.
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3
Stir together with a wooden spoon or your hands into a thick, slightly sticky dough.
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4
Dip hands in flour, as needed, and divide dough into 8 golf-sized pieces.
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5
Dust with flour if needed, flatten each piece and place on a sheet pan lined with parchment paper.
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6
Assembling the Potato Dumplings: On the center of each piece of flattened dough spoon a heaping teaspoon of goat cheese filling.
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7
Fold dough, like a taco, encasing filling in the dough, then roll into a ball.
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8
Roll in a bowl of unbleached flour, dust off, and place back on the sheet pan lined with parchment paper.
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9
Let rest in refrigerator, uncovered, for 20 to 30 minutes.
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10
(Note: Spread any leftover goat cheese filling on a water cracker -- truly a tasty treat for the cook :).
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11
Preparing the Country-Style Bacon Gravy: Place bacon strips on a baking pan covered with foil.
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12
Bake at 375 degrees for 20 minutes or until golden brown.
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13
Cool, crumble, and set aside on a plate lined with paper towels.
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14
In a small saucepan, stir together milk, chicken broth, whole allspice, and bay leaf.
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15
Over high heat, bring this mixture just to steaming, immediately turn to low and steep liquid with spices, stirring occasionally, for 20-25 minutes.
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16
Meanwhile, in a saute pan, heat the olive oil over medium high heat to sizzling.
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17
Toss in onions and red peppers, stir to coat with olive oil.
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18
Sweat veggies, stirring occasionally, for 8 to 10 minutes.
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19
Turn heat to medium, add red pepper flakes, garlic, butter chunks, and stir until butter is melted.
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20
Sprinkle flour over the veggie/butter mixture and cook for 5 minutes, stirring frequently, so mixture does not stick or burn in the saute pan.
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21
Strain the spices from the milk and chicken broth.
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22
Now, vigorously whisk in 1/2 of the hot liquid into the veggie/flour mixture; sauce will thicken.
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23
Pour in the remaining hot liquid, continue to occasionally whisk over medium heat until thickened and heated through (do not bring to a boil).
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24
Remove from heat, mix in the 6 slices of crumbled bacon, and cover loosely with plastic wrap.
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25
Cooking and Serving the Potato Dumplings: Over high heat bring a large pot of water to boiling; add a pinch or two of salt, if desired.
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26
Turn down to medium high heat, carefully drop in the prepared potato dumplings, give the boiling water a stir to make sure potato dumplings are not stuck to the bottom of the pot, and then tightly cover the pot.
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27
Boil for 15-20 minutes (the light and fluffy dumplings will float to the top).
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28
With a slotted spoon, scoop out the potato dumplings into bowls, smother with 1/2 cup of the hot bacon gravy garnished with bacon crumbles and chopped green onion tops.
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29
Steamed carrot coins or a green salad compliment this dish nicely as a side.
