Angry Pan Seared Potato Pillows

Yield: 24 Potato Pillows
Portion Size: 4 - 6 Pillows
Prep Time: 45 Minutes


  • 2 large russet potatoes, peeled
  • ½ teaspoon fresh black pepper
  • ½ teaspoon granulated garlic 1 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh parsley
  • 1 large egg, whisked
  • 1 cup all-purpose flour
  • ¼ cup grated parmesan cheese
  • 3 (12 fl. oz.) bottles Angry Orchard Crisp Apple Cider
  • 1 cup water Oil, for cooking Kosher salt, to taste

For Garnish:

  • Ranch dressing, for dipping
  • Shredded cheddar cheese
  • Grated parmesan cheese
  • Fresh rosemary
  • Fresh thyme
  • Fresh parsley


In a large pot of boiling salted water, add potatoes and cook until fork tender.

Remove from water and mash until no lumps remain. Add the remaining ingredients, except for the oil, and knead until combined.

Next, in a large sauce pot bring 3 bottles of cider and 1 cup of water to a boil.

Form the potato mixture into 1-ounce balls (about the size of a golf ball) and drop into the boiling cider. Remove once the potato pillows float- about 4 minutes.

Reserve pillows until ready to use or cover and refrigerate. Par cooked pillows will hold for 1-2 days.

To serve:

Preheat a large skillet with a splash of oil over MEDIUM-HIGH heat.

Add dumplings and cook until golden- about 5 minutes.

Season with salt and top with ranch, shredded cheese and fresh herbs.

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