A filling and savory baked dumpling that reheats beautifully.
1 pound russet potatoes, peeled and cut into 1 inch pieces 1/2 cup finely sliced scallion whites and greens In a large bowl combine flour, baking powder, and salt and whisk to combine. In a separate bowl whisk together egg, vegetable oil, lemon juice, and water. Pour wet ingredients over dry and using a wooden spoon mix until a dough forms. Using your hands knead until dough comes together and is smooth, about 1 minute.
Drain potatoes and let dry for a few minutes before adding the butter and mashing until almost smooth. Add scallions and mix, then season to taste with salt and pepper. Allow to cool to room temperature.Adjust oven rack to middle position and preheat to 375°F. Line a baking sheet with foil or parchment paper.Turn dough out onto a floured surface. Divide dough in half and roll it out into a wide, thin rectangle, less than 1/4-inch thick.
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