FOOD & HOME
Mashed Potato Dumplings
Can’t choose between Asian and Western comfort foods? Just combine and indulge!
Nothing is as satisfying as mashed potatoes, bacon, and soured cream, except when it is stuffed into steamed dumplings.
Ingredients
· 1 large or 2 medium baking potatoes
(about 450g)
· 200g smoked bacon lardons,
roughly chopped
· 1 small onion, finely chopped
· 50g hard cheese, such as cheddar,
comte or emmental or a mixture,
grated, plus extra to serve
· 1 tsp caraway seeds
· 1 large egg
· 2 tbsp sunflower oil
· 350g plain flour, plus extra for dusting
· 3 shallots
· 2 tbsp butter
· 7 tbsp soured cream
· Handful dill fronds or chopped chives
Recipe steps
To make filling, prick potatoes and bake 50 mins at 190°C Convection. Next, bake shallots and bacon on a tray next to potatoes, 20-30 mins more until bacon crisps and shallots are soft and charred. After cooling, cut potato open and scoop out 250g. Mash with grated cheese, bacon, shallots, caraway seeds, soured cream, salt and pepper.
To make dough, mix egg, sunflower oil, and 125ml water in a jug. Tip flour into a large bowl and form a well in the centre. Add liquid ingredients and mix well by hand, then knead briefly until dough is soft. Cover and chill, 30 mins minimum or overnight.
Roll out the dough on a floured surface to approximately 2mm thickness and cut out rounds with a 9cm cutter, re-rolling as needed. You should end up with around 24 circles of dough.
Put 1 tsp of filling on each circle, dab borders with water, then fold in half. Crimp edge to seal. Transfer to a floured surface or tray while you make the rest, with enough spacing so they don’t stick. Leave in a cool, dry place 30 mins-1 hr, or freeze.
Set oven to 220°C Conventional. Quarter shallots into petals, drizzle oil, roast in top oven 10 mins until charred and soft. Insert divider. Set top oven to 120°C. Fill water reservoir. Steam Cook dumplings on baking paper-lined steam tray in bottom oven 8-10 mins per batch until dough is slightly translucent and filling is hot.
When dumplings are nearly done, add 2 tbsp butter to the shallots and return to oven until sizzling. Swirl 1 tbsp soured cream onto a plate. Top with 4 dumplings and shallots. Drizzle with the butter. Scatter black pepper and dill or chives, and top with finely grated cheese.
Tip
Make the filling and dough the day before to get ahead. If cooking from frozen, steam the dumplings for 20 mins until piping hot.
Nutrition
|
Kcal |
Fat |
Saturates |
Carbs |
Sugars |
Fibres |
Protein |
Salt |
|---|---|---|---|---|---|---|---|
|
522 |
24g |
10g |
56g |
3g |
4g |
17g |
1.28g |
*Actual timing may vary among different oven products.
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