Smoked Trout Dumplings with Potato Cream Sauce

Name: Smoked Trout Dumplings with Potato Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces smoked trout, shredded into small pieces; 1/2 cup cooked potatoes, mashed leftover mashed potatoes are great; 1 tablespoon unsalted butter, softened; 1 tablespoon shallots, chopped; 1 tablespoon chives, chopped, plus 1 tablespoon for garnish; Salt and pepper; 12 wonton wrappers; 1 recipe of Potato Truffle Sauce, recipe follows; 1 1/2 cups white chicken stock; 1 cup Idaho potatoes, peeled and diced small; 1 tablespoon cream; 1 tablespoon unsalted butter; Salt and pepper; Truffle oil (optional)

Servings: persons

8 ounces smoked trout, shredded into small pieces
1/2 cup cooked potatoes, mashed leftover mashed potatoes are great
1 tablespoon unsalted butter, softened
1 tablespoon shallots, chopped
1 tablespoon chives, chopped, plus 1 tablespoon for garnish
Salt and pepper
12 wonton wrappers
1 recipe of Potato Truffle Sauce, recipe follows
1 1/2 cups white chicken stock
1 cup Idaho potatoes, peeled and diced small
1 tablespoon cream
1 tablespoon unsalted butter
Salt and pepper
Truffle oil (optional)

1
Bring a pot of water to a boil.
2
In a small bowl combine the trout, mashed potatoes, butter, shallots, and chives.
3
Mix well and add salt and pepper.
4
Moisten the edges of wonton wrappers, a few at a time, and place a generous tablespoonful of filling in the center of the wrapper.
5
Fold the wonton wrapper, opposite corners meeting, forming a triangle.
6
Press firmly to seal.
7
Place the dumplings in a pot of boiling salted water and poach for 3 minutes.
8
Have a small saute pan slowly heating on the stove with a little oil.
9
Remove the dumplings from the water and dab off any excess moisture.
10
Carefully place them into the hot oil and sear until golden on one side.
11
Serve atop the potato sauce.
12
Garnish with chopped chives.
13
Boil the potatoes until very tender in the chicken stock.
14
Using a hand-held mixer, puree until very smooth.
15
Incorporate the cream and butter.
16
If too thick, thin with more cream and butter.
17
Season with salt, pepper, and truffle oil.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces smoked trout, shredded into small pieces, 1/2 cup cooked potatoes, mashed leftover mashed potatoes are great, 1 tablespoon unsalted butter, softened, 1 tablespoon shallots, chopped, and more.

Yes, Smoked Trout Dumplings with Potato Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!