Starters
PAN FRIED POTATO DUMPLINGS
Ingredients
- 20g/1 generous dessert spoon KERRYGOLD® IRISH CREAMERY BUTTER 400g TUB
- 1 tbsp KERRYGOLD® IRISH CREAMERY BUTTER 400g TUB
- 2 tbsp KERRYGOLD® IRISH CREAMERY BUTTER 400g TUB
- 375g plain flour
- 1/2 tsp salt
- 1 egg
- 130-150ml hot water
- 250g mashed potatoes
- 60g extra mature cheddar cheese, grated
- 3 scallions, chopped
- Salt & black pepper
- Crème fraiche & finely sliced scallions - To serve
Directions
- Put the flour and salt into a bowl and add the butter. Mix it through with a fork then add the egg and break it up lightly.
- Add the water and continue to mix with the fork and then, with your hands, bring the dough together.
- Knead lightly for 1-2 minutes, cover and rest for 30 minutes.
- Put the potato into a bowl and add the butter.
- Mash the butter through the potato and season well. Add the scallions and grated cheese; mix well and set aside.
- Roll out the dough thinly on a floured surface and cut into rounds with a scone cutter.
- Add a spoonful of filling onto the dough, wet the edges of the dough and fold over.
- Lift into your hand and press around the edge to seal.
- Put the dumpling onto a floured tray while you finish making the rest, re-rolling the remaining dough.
- Bring a pot of water to the boil and cover another tray with a clean tea towel.
- Reduce the heat to simmering and drop the 6-8 dumplings into the water.
- When they float to the top after 1-2 minutes, remove with a slotted spoon and place on a tea towel to cool.
- Repeat until all the dumplings have been boiled.
- Melt a spoonful of butter in a large pan until foaming and, in a single layer, fry the dumplings for 3-4 minutes until golden on each side.
- Transfer to a warmed plate and keep warm.
- Wipe out the pan with kitchen paper then continue to fry the rest in the remaining butter.
- Serve hot with crème fraiche and a sprinkle of chopped scallion.
