Potato dumplings

So another recipe swap at Burwell general Store has come. This time we are giving a try to Potato Donuts. Now I don’t like donuts, nor fried stuff, so I didn’t know what to do with this for the longest time, then at the last minute I had an inspiration. I was surfing on the web looking at random recipes when I stumbled on fruit stuffed potato dumpling.

The recipe is a classic Austrian dish and is pretty close in spirit to donuts, but it’s healthier because you don’t fry it. At the same time the dumplings are tossed in crispy breadcrumbs and that gives it an almost fried feeling, which makes it very satisfying despite the absence of pretty much any sugar. I was not a big believer, but I changed my mind when I tried the first dumpling!
The final result is a not too sweet dessert, that could be used also as a meal for little picky eaters or as the main course of a brunch.

Recipe swap: potato dumplings

Recipe swap: potato dumplings

Ingredients

  • 2 medium potatoes (about 3/4 lb)
  • 1/2 to 3/4 lb flour
  • 1 egg yolk
  • 2 apricots
  • 2 prunes
  • 3 spoons butter
  • 1/2 cup bread crumbs
  • cinammon
  • sugar
  • salt

Directions

  1. I started out by boiling my potatoes in lightly salted water until they were soft. Then I peeled them and mashed them using a potato ricer. I let the potatoes cool down and then I added in the first 1/2 pound of flour, 2 spoons of butter, the egg yolk and a pinch of salt. I mixed everything up adding flour as necessary. The dough should come together in a smooth and soft mass that doesn’t stick to the cooking surface.
  2. At this point I boiled a bit of water. I cut a cross on my fruits and quickly blanched them in the boiling water. After a couple of minutes I fished them out and I saved the water to cook my dumplings. I peeled the fruits and cut them open to remove the stones.
  3. I divided the dough in 4 parts and flattened out each bit. At the center of each piece of dough I placed one of the fruits and then closed the dough around it to form a ball the size of a baseball ball.
  4. I cooked the dumplings in boiling and lightly salted water (I used the water in which I blanched the fruit) for about 10 minutes.
  5. While the dumplings were cooking, I melted the remaining butter with a bit of cinamon in a pan and then added in the breadcrumbs. When the dumplings started floating, I fished them out and quickly tossed the dumplings with the breadcrumbs.
  6. Finally I transfered everything to a dish and sprinkled with sugar.
  7. Remember to check out what my fellow blogger did. You can find links to their recipes at Burwell general Store.

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