You can fill a dumpling with almost anything and they can be savory or sweet. Try your hand at these rich and meaty dumplings. They are as beautiful as they are tasty. Add a fresh green salad and you have an amazing lunch or dinner.

Photos by Harry Hatz

Recipes from Broadway Brewery, Columbia, MO

Bison Potato Dumpling


24 russet potatoes, medium-sized, 2 per dumpling
1⁄2 pound spicy bison sausage or fresh chorizo sausage
2 cups mushrooms, crimini, oyster, and shiitake, trimmed and sliced
4 cups chicken broth
1 teaspoon freshly ground pepper
Salt to taste
1⁄4 cup green onion, sliced
12 eggs, 1 per dumpling
12 prepared Asian dumpling wrappers, 1 per dumpling
Water, as needed

Photos by Harry Hatz


Place potatoes in a 350 degree oven and bake until soft. After the potatoes are cooked, cut in half while still warm and crumble into a bowl without the skins.

While potatoes are cooking, brown the sausage in a sauce pot. Once cooked, place the sausage in a bowl to cool. Reserve the pan.

In the same pan that the sausage was cooked in, sauté the mushrooms until wilted.

Add the chicken broth to the mushrooms, and simmer for 30 minutes. Season with salt and pepper.

Once potatoes and sausage have cooled, combine together. Add the green onion and egg, and mix to combine evenly.

To assemble dumplings, place a small amount of the sausage filling in the center of the dumpling wrapper. Wet edges of wrapper with water, fold over, and seal.

Using a non-stick pan, brown dumplings over medium heat on both sides, and add a small amount of water to the pan to steam dumplings.

Serve with mushrooms and chicken broth.

Serves 12

Article originally published in the April 2014 issue of Missouri Life.