After taking a Holiday In Munich, I fell in love with potato dumplings but wondered how they could be improved upon.
Here is my recipe for potato dumplings with an Irish twist.
For the dumplings(Serves 2)
2 tbsp plain white flour
A pinch of salt
1 tsp grated nutmeg
1/2 tsp chopped parsley
Wash, peel and cook the potatoes until tender,Mash, and allow to cool(Or for better results refrigerate overnight.
In a large bowl, mix the potato, breadcrumbs, egg and flour.
Season the mix with the salt, nutmeg and parsley.
With lightly floured hands form six dumplings(If the mixture is to sticky, add more flour).
The filling(Or Irish twist)
One 1/3(100g) of a chub of Irish Black or White pudding, such as clonakilty pudding (If this is not available any pork based blood sausage will suffice).
Cut the pudding into 3 slices(about an inch thick) and fry in olive oil until crisp on both sides, half each piece and insert into the middle of each dumpling.
Place the dumplings into lightly salted boiling water reduce the heat and allow the dumplings to simmer for 20 minutes. Drain thoroughly.
Serve as a stater with Apple sauce, or as a main course with roast pork and apple sauce.
Alternatively serve the dumplings with saurbraten, smothering the dumplings with the cooking liquor/gravy.