if you are an origami pro then you will master these potato filled dumplings in a snap - unlike me who seemed to be all thumbs today! these are light and fluffy and a great idea for entertaining as a fancy little entre or finger food.
1 cup of plain flour
1/2 teaspoon of salt
3 teaspoons of vegetable oil (i used canola)
1/2 cup of water
1 pound of creamy potatoes (used purple skinned potatoes with a gorgeous golden flesh), diced
1 teaspoon of dried parsley
1/2 teaspoon of salt
freshly ground pepper to taste
1 tablespoon of non-dairy milk (i used organic almond milk)
first prepare your dough - combining the flour and salt in a medium mixing bowl. make a well in the centre and add the oil and water. using your fingers, bring the flour into the water and oil and mix to form a sticky ball. turn out your dough onto a floured surface and kneed for 3 minutes. the dough should now be elastic and no longer sticking to your fingers. wrap your dough in cling film and set aside for an 1-2 hours.
place your potato cubes into a medium saucepan and cover with water. bring to the boil and then simmer for around 20 minutes or until your potatoes are tender. drain and set aside to cool slightly for 5 minutes. add the remaining ingredients and mash together with a potato masher to produce a creamy potato mixture.
now to roll out your dough - using a rolling pin roll your dough out thinly and cut into rounds with a 10cm diameter cookie cutter. place a small ball of the potato mix into the centre of your circle of dough. fold one edge of the circle over the potato mix and pinch along the edge to seal the dumpling. repeat until you have used up all your dough.
bring a large pot of salt water to the boil. add no more than 6 dumplings at a time (so as not to lower the temperature of your water too much) and cook the dumplings for 3-4 minutes. the dumplings should rise to the top. skim these off with a spider strainer and serve warm topped with a drizzle of good quality evoo and some fresh herbs (i have used parsley flowers). enjoy!