大象传媒

Dumplings

Ingredients:
250g potatoes
25g fine semolina
20g plain flour
1small egg yolk

Method:
Simmer potatoes in a large saucepan of water until tender (25-30 minutes).

Drain well. When cool, peel and pass through a mouli.

Or mash and pass through a coarse sieve into a bowl.

Add semolina, flour and egg yolk, mix to a smooth dough.

It should be firm but not sticky; lightly dust with flour if necessary, cover and set aside.

Divide the dough into 6 pieces.

Working with a piece at a time, roll in your hand, dusting with a little flour, to form a smooth ball.

Flatten to ½ cm thick, place a teaspoon of apple compote (but no liquid) in the centre.

Roll dough around compote to enclose, sealing any patches where filling seeps through.

Place on a tray and repeat with remaining dough and compote.

Blanch dumplings very gently in a large saucepan of barely simmering water until they float.

This will take about 10 minutes.

Remove with a slotted spoon, gently shake off excess water, place on paper towels to drain.

Roll in crumbs to coat evenly and serve with extra compote.

Crunchy coating

Ingredients:
35g toasted brown bread crumbs
25g butter
25g dark brown sugar
25g coarsely chopped hazelnuts
Pinch cinnamon

Method:
Melt the butter in a pan and add the butter, crumbs and nuts. Cook for a minute, add the cinnamon and cool.

Apple compote

Ingredients:
200g red eating apples
1 teaspoon cider vinegar
50g caster sugar
Pinch cinnamon

Method:
Peel, core and cut the apples into 1cm dice.

Place in a pan with the cider vinegar and sugar and cook until just soft.

Add the cinnamon and cool.

Cranberry liqueur cream

Ingredients:
200ml whipped cream
1 dessertspoon icing sugar
2 tablespoons cranberry liqueur

Method:
Mix together and serve on the side of the dumpling