
A couple of months ago I joined "The Daring Kitchen" and then went on the diet and drove into the Sunrise to Mount Gambier for months on end and deferred starting until things calmed down a bit.
Greg and I have dubbed Saturday "Anything goes" as far as food is concerned so this seemed the ideal time to throw myself into a Kitchen Challenge. The August Cooks Challenge is Pierogi
what better I thought for my low carb diet than dumplings stuffed with potato and other stuff.
So I thought I would halve the recipe and so I mixed
1 and 1/4 cups of wholemeal flour with half a beaten egg and 1/2 cup of water and a pinch of salt

Then I had to let that sit for at least 20 minutes it was more like half an hour. While it was sitting I cut enough potato for what was supposed to be 3/4 cup of potato and cooked that. I bought a bunch of fresh dill this morning at the Farmers Market in Mount Barker and so I chopped up a couple of tablespoons of that, a small onion finely diced, some fresh cream and butter and mixed that into the cooked potato and mashed it all together.
Then I let it get completely cold (Very important)

After the dough had sat I rolled it out to about 3 mm thick. This is a soft dough and still quite sticky so I needed too have plenty of flour on the mat while rolling it out. I cut it into 10 cm circles, I wet the edges and put a teaspoon of the potato in the center and folded it over and pressed the edges with a fork.

Then I put on a pot of water on let it boil and put the dumplings in. After they floated I let them boil for a few minutes and then pulled them out and drained them. Then I put some lemon infused olive oil and butter in a pan and fried them until they were crispy and golden brown

I drained them on some paper towel while the salmon and the beans I added for a token gesture towards healthy eating.

Topped with some natural yogurt mixed with a bit more dill and lemon juice. Greg gave it a big thumbs up. He doesn't like potato so that was good. Half the recipe gave me 15 large dumplings. We ate most of them and I froze 5 so we can see how they freeze. Everybody else who has made them says they freeze beautifully.
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