Ep. 19 - Mom's Potato Dumplings
(Serves 4)
| 150 mL (2/3 cup) | Flour, plus excess flour for dusting |
| 5 mL (1 tsp) |
Baking powder |
| 2 mL (½ tsp) |
Salt |
| 300 g (10 oz) |
Cold mashed potatoes |
| 1 |
Large egg yolk |
| Extra | Flour |
| 50 mL (¼ cup) | Grape seed oil |
| Variation 1 | |
| 125 mL (½ cup) | Grated cheddar cheese |
| Variation 2 | |
| 1 pc | Onion, diced small |
| 60 mL (4 tbsp) | Grape seed oil |
| 250 g (1 cup) | Ground beef |
| To taste | Salt and pepper |
Method
- In a large bowl, sift flour, baking powder and salt. Make a well in the center and add mashed potatoes.
- Crack the egg yolk into the mashed potatoes. Start by combining the potatoes and egg yolk, while incorporating the flour, working from the inside out. Dough should be soft and not sticky. Knead the dough just enough to incorporate the flour. (Careful not to add too much flour or overwork the dough, as this will cause dumplings to be tough and chewy.)
- Using the extra flour, dust a clean working surface as well as your fingers. Roll dough into a 5 cm (2”) log and cut into 8-10 rounds. Roll each piece into a ball in the palms of your hands or on the working surface and roll in excess flour. Roll into an oval shape and press lightly with your palm to create a 12 mm (½”) patty type dumpling. Shake off excess flour.
- Continue with the remaining dough, continuing to flour working surface and hands to prevent dough from sticking.
- Preheat indoor skillet to 160ºC (325ºF). Add the grape seed oil.
- Carefully place dumplings into preheated skillet, one at a time. Place skillet lid on and cook dumplings until light golden brown. Carefully turn them over and continue cooking with lid in place. This creates a steam chamber, slowly cooking the dough, creating soft and fluffy dumplings.
- Once dumplings are of golden brown colour on both sides, remove them onto a plate lined with paper towel. Break one dumpling open to ensure the dough is cooked. If dough is still a little raw in the middle, finish cooking dumpling in toaster oven, or return them to the skillet, covered and on very low heat.
- Prepare dumpling dough using the above method, step 1 and 2. (Continuously flour your hands, but try not to get too much flour on the inside of the dumpling. This will make it difficult to pinch the dough together.)
- Place dough into your palm and place about 5 mL (1 tsp) of grated cheese into the center.
- Using both hands, close the dumpling like a perogie. Pinch the sides together to close the dumpling.
- Roll into an oval shape in flour and press lightly to create a patty.
- Continue with the remaining dough and cheese.
- Follow steps 5 through 7 to finish dumplings.
Variation 2
- Preheat indoor skillet to 180ºC (350ºF).
- Heat grape seed oil and sauté onions until translucent and soft.
- Add ground meat and cook, stirring until meat is fully cooked and is well broken down. Season with salt and pepper.
- Place cooked meat into a colander and cool completely.
- To finish dumplings, fill dough and follow steps 5 through 7.
- Serve hot, or at room temperature as a snack.
- Serve dumplings hot or at room temperature as a snack.
- Dumplings may be served as a dish of its own with a side of sour cream or as a side dish.
- These are also great as a lunch snack for kids.
- Dumplings may be filled with just about any filling of your choice. Chopped, roasted or grilled vegetables, sautéed mushrooms, goat cheese etc.
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Recommendations for this Recipe
Try using an Oster® Skillet when preparing this recipe.
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