FOOD & HOME
Mashed potato dumplings
Get a taste of the unexpected with this comforting fusion dish.
Elevate classic mashed potatoes, bacon and sour cream with these steamed dumpling creations. The Samsung Double Wall Oven with Flex Duo™ lets you steam the dumplings and bake the toppings at the same time.
Ingredients
· 1 large or 2 medium baking potatoes
(about 1 lb)
· 3 shallots
· 1/2 lbs bacon lardons
· 1 small onion, finely chopped
· 1/2 cup of hard cheese — such as cheddar,
Swiss, gruyére or a mixture —
grated, plus extra to serve
· 1 tsp caraway seeds
· 1 large egg
· 2 tbsp sunflower oil
· 12 oz plain flour, plus extra for dusting
· 2 tbsp butter
· 7 tbsp sour cream
· Handful of dill fronds or chopped chives
Recipe steps
To make the filling, first pierce potato and bake for 50 minutes at 375°F convection. Meanwhile, bake shallots, onions and bacon on a tray next to the potatoes for 20 to 30 minutes until bacon crisps and shallots are soft and charred. After the potato is baked and has cooled, cut open and scoop out the insides. Mash the insides with grated cheese, bacon, shallots, onions, caraway seeds, sour cream, salt and pepper.
To make the dough, mix egg, sunflower oil and 1/2 cup water in a small bowl. Pour flour into a large bowl and form a well in the center. Add liquid ingredients and mix by hand until smooth, then knead briefly until dough is soft. Cover and chill, 30 minutes minimum or overnight.
Roll out the dough on a floured surface until it's approximately 1/4-inch thick. Cut out rounds with a 3-and-a-1/2-inch cutter, re-rolling as needed. You should end up with approximately 24 circles of dough.
Place 1 tsp of filling on each dough circle, dab borders with water, then fold in half. Crimp edge to seal. Transfer to a floured surface or tray while you make the rest of the dumplings. Give them enough space so they don’t stick together. Keep in a cool, dry place for 30 to 60 minutes, or freeze.
Set oven to 425°F conventional. Quarter shallots into petals, drizzle with oil and roast on the top rack of oven for 10 minutes until charred and soft. Insert the divider. Set top oven to 250°F. Fill water reservoir. Steam cook dumplings on parchment paper-lined steam tray in bottom oven for 8 to 10 minutes per batch until dough is slightly translucent and filling is hot.
When nearly done steaming all the dumplings, add 2 tbsp butter to the shallots and return to oven until sizzling. Swirl 1 tbsp of sour cream onto a plate, then top with 4 dumplings and shallots. Drizzle with the butter. Sprinkle with black pepper and dill or chives, and top with finely grated cheese.
Tip
Make the filling and dough the day before to get ahead. If cooking from frozen, steam the dumplings for 20 minutes until piping hot.
Nutrition
|
Cal |
Fat |
Saturated Fat |
Carbs |
Sugars |
Fiber |
Protein |
Salt |
|---|---|---|---|---|---|---|---|
|
522 |
24g |
10g |
56g |
3g |
4g |
17g |
1.28g |
Make every day delicious
Samsung Double Wall Oven with Flex Duo™
