A Perfect Pantry
Strawberry Dumplings
- PREP TIME
24 hours - potatoes to chill - COOK TIME
4-5 minutes - READY TIME
- - SERVINGS
6-8
Mum's Choice Major Prize Winner
Recipe by: Dyane Canha of NSW
INGREDIENTS
- Around 1.3 kg of potatoes
- 10 flat tablespoons of unbleached flour
- 2 eggs
- a pinch of salt
- Strawberries or plums (whichever is in season)
- 2 cups breadcrumbs
- 1 cup caster sugar
- 1 tbsp cinnamon powder
DIRECTIONS
- Boil the peeled potatoes. Mash the potatoes while still hot to a puree consistency. Leave overnight for at least 24 hours, should be sticky.
- Add the rest of the ingredients to the potato mash and knead into a dough.
- Roll the dought and cut into square shapes. Add a strawberry to each square.
- Cover with another square piece and press together to form a ball. (alternatively, if cut the squares slightly larger and wrap the strawberry in it, forming a ball.)
- Boil water in a large squace pan.
- Add 15 dumplings to the boiling water. Stir occasionally to stop them from sticking to the bottom of pan.
- They are done when the dumplings rise to the top.
- Add breadcrumbs, cinnamon and sugar to a heated frypan, lighty toasting them. Stir continuously. Remove from the heat and allow to cool. Then roll the dumplings in the breadcrumb mixture and serve.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing