Steve's pepperpot dumplings
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Butternut Squash (500 g); seeded; baked |
| 1 | each | Egg |
| 1 | large | Green Onion; chopped |
| ½ | teaspoon | Ground Allspice |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | EACH: Dried Thyme and Oregano |
| 1 | cup | All-Purpose Flour |
| 2 | tablespoons | Olive Oil |
| 1 | tablespoon | Olive Oil |
| 1 | each | Onion; chopped |
| 2 | eaches | Garlic Cloves; minced |
| ½ | teaspoon | Hot Pepper Flakes |
| 3 | teaspoons | To 4 ts Curry Powder, or to taste |
| 14 | ounces | Coconut Milk (400 ml can) |
| ⅓ | cup | Dark Ale |
| 2 | cups | Fresh Spinach; chopped |
| 1 | large | Tomato; chopped |
| ½ | teaspoon | Salt |
| 4 | eaches | Green Onions; sliced |
| ½ | cup | Fresh Coriander; chopped |
Directions
SAUCE:
STEVE'S PEPPERPOT DUMPLINGS
Steven Potovsky, chef at the Rivoli, 332 Queen St. W., served these yummy little Caribbean-inspired meatless dumplings at the recnt Toronto Taste '95, an anuual fundraiser for Second Harvest Food Bank.
The delicious sauce gets its flavor from coconut and the unusual addition of dark ale. Potovsky uses a Jamaican pumpkin called calabeza (sold in Caribbean food shops and some supermarkets) along with squash for his; ours were delectably made with squash alone.
Place squash on baking sheet in preheated 350 F oven about 50 minutes or until tender. Cool; discard skin. Place squash in food processor with egg, green onion, allspice, thyme, oregano, and salt, processing with on/off motion until smooth. In bowl, combine mixture with flour, mixing just until blended.
Drop batter by tablespoonfuls into large saucepan of boiling water, about 12 at a time. Cook about 3 minutes, or until dumplings rise to surface. Transfer to bowl with slotted spoon; toss with oil to prevent from sticking.
Heat oil in large skillet or saucepan; add onion, garlic and hot pepper flakes, cooking about 4 minutes or until softened. Stir in curry powder; cook 1 minute, then add dumplings, stirring gently to coat with spices. Add coconut milk, beer, spinach, tomato and salt.
Bring to boil, reduce heat and simmer about 7 minutes. Stir in green onions. garnish with coriander. Makes 4 servings.
From An Article: Suds And Grub by Tony Aspler in the Toronto Star, 26 July, 1995.
Transcribed By: S. Lefkowitz