Poppy Seed Dumplings Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C).

Melt butter or shortening over medium-low heat in large pan. Saute onion and ginger until very, very tender. Stir in nutmeg, cinnamon, nutmeg, and salt and pepper. Gradually stir in cooked onions, then add 1 cup cold water, and bring to a boil. Reduce heat to medium-low, and simmer, covered, for about 20 minutes.

Preheat oven to 375 degrees F (190 degrees C). To melt butter, place 2 packages and jar topping in microwave oven. Microwave uncovered, on high, for 0.15 to 0.2 to 1 minute (depending on the size of the package) and stir; return microwave to medium-low heat. Heat may not be necessary if potato flakes are heated thoroughly.

Let cool until diced. To make the potato flakes, in a medium bowl, stir together 1/3 cup butter, 1/2 can cream of mushroom soup, salt and pepper. Stir in poppy seeds and chili powder. Stir together. Heat butter or shortening in microwave until it starts to bubble; use microwave, not electric, to melt mixture. Stir in potato flakes and cook until soft peaks form. Remove from heat.

Spread the potato flakes onto the bottom of a baking sheet. Pat them down evenly in a spiral pattern to seal. Cut 2 1/4 to 3 1/4 inches thick slices from six medium-size round baking sheets.

To make sauce: Combine cream of mushroom soup and 2 cups milk. Bring to a boil; reduce heat, and simmer, covered, until ready to use. In a saucepan or bowl, stir any remaining milk until warm. Add salsa, if desired, and whisk over medium heat until smooth.

To make the sauce: Add reserved cheese to 1 cup milk mixture for desired thickness, or precipitate with a large spoon of cold water. Stir in reserved chopped onion. Cook until slightly softened, and flavor with salt and pepper. Serve immediately or serve with hot salsa.