POTATO DUMPLINGS WITH CHILLI DRESSING
Serves 4
The dumpling wrapper is slightly chewy as it is made with the starchy water from the cooked potatoes.
300g potatoes (about 4 medium), peeled and quartered
2 stalks green onions salt and pepper, to taste
300g all-purpose flour
6 long red chillies, deseeded and cut into chunks
1 tsp sugar cooking oil
Boil the potatoes in lightly salted water until tender. Drain well, 1 cup of the cooking water. Mash the potatoes and cool.
Separate the green and white parts of the green onions. Finely chop both parts.
Mix the mashed potatoes and almost all the green part of the scallions (leave some aside for garnishing at the end). Add salt and pepper to taste.
Place the flour in a bowl. Stir in a pinch of salt and 1 tbsp oil. Make a well in the centre and add about three-quarters of the potato water. Stir, adding more water a tablespoon at a time if necessary, until the mixture comes together into a rough ball. Cover and rest for 15 minutes. Then knead the dough again to form a smooth ball.
Divide the dough into 4 portions. Roll out each portion into a thick log and cut into eight to ten pieces. On a lightly floured surface, roll out each piece into a thin circle. Place 1-11/2 teaspoons of the potato filling in the centre of a dough circle and press the edges together firmly to form a half moon. Crimp the edges if you like. Place the dumplings on a lightly floured plate.
Bring a large pot of water to the boil; salt lightly. Boil the dumplings in batches. When they float, leave them in the water for 1-2 minutes longer, then transfer to a plate. Drizzle a little oil over the dumplings to prevent sticking.
This step is optional but it adds flavour to the dumplings. Heat 1 tablespoon oil in a sauté pan and
pan-fry the dumplings lightly. Remove from the pan.
In the same pan, add the chillies, the white part of the green onions and a large pinch of salt. Cook, stirring occasionally, until the chillies start to blister and soften. Turn off the heat and blend the mixture into a purée. Add 1/4 cup of water and sugar. Season to taste with salt and pepper.
Return the pan to the heat and simmer until thickened slightly.
Divide the dumplings between
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four plates and spoon the sauce over them. Sprinkle with the green leaves.