Mashed Potato Dumplings

Updated at: Thu, 17 Aug 2023 11:34:17 GMT

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

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