Potato, date and apple dumplings
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | Ready-to-eat; stoned dates or | |
| ; prunes, chopped | ||
| 100 | millilitres | Clear grain vodka |
| ¼ | teaspoon | Grated orange and lemon zest |
| 1 | teaspoon | Lemon juice and orange juice |
| 50 | grams | Chopped pecan nuts |
| 150 | grams | Caster sugar |
| 2 | larges | Cooking apples; peeled, cored and |
| ; cooked to puree | ||
| ; with 25g | ||
| Caster sugar and 2tsp lemon juice passed | ||
| ; through a sieve and cooled | ||
| 800 | grams | Mashed potatoes; cooled |
| 250 | grams | Plain flour |
| 75 | grams | Lard |
| 1 | Egg yolk | |
| 1 | pinch | Salt |
| ¼ | teaspoon | Cinnamon |
| 50 | grams | Fresh breadcrumbs; toasted |
Directions
Soak dates/prunes in vodka for at least 30 minutes (the longer you leave them the more alcohol will be absorbed), then place with any remaining vodka in a pan, bring to the boil then drain and mix with orange and lemon zest, juices, chopped nuts and 50g of the caster sugar.
In a large bowl beat the potatoes with 225g of the flour together with the lard, egg yolk and salt, working the mixture into a dough. Place some flour on a work surface and knead, adding a little flour if necessary to obtain a smooth, glossy dough.
Roll out the mixture into 5cm squares. Place a teaspoon of the apple and the prune puree in the middle.
Pull the corners up to enclose the filling and shape gently into a ball.
Place dumplings in boiling salted water and poach for about 25 minutes until they float to the top.
Drain thoroughly. Mix together the cinnamon, breadcrumbs and sugar, then roll the warm dumplings in this mixture.
Serve with vanilla ice cream or whipped cream.
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