Potato, date and apple dumplings

4 servings

Ingredients

Quantity Ingredient
15 Ready-to-eat; stoned dates or
; prunes, chopped
100 millilitres Clear grain vodka
¼ teaspoon Grated orange and lemon zest
1 teaspoon Lemon juice and orange juice
50 grams Chopped pecan nuts
150 grams Caster sugar
2 larges Cooking apples; peeled, cored and
; cooked to puree
; with 25g
Caster sugar and 2tsp lemon juice passed
; through a sieve and cooled
800 grams Mashed potatoes; cooled
250 grams Plain flour
75 grams Lard
1 Egg yolk
1 pinch Salt
¼ teaspoon Cinnamon
50 grams Fresh breadcrumbs; toasted

Directions

Soak dates/prunes in vodka for at least 30 minutes (the longer you leave them the more alcohol will be absorbed), then place with any remaining vodka in a pan, bring to the boil then drain and mix with orange and lemon zest, juices, chopped nuts and 50g of the caster sugar.

In a large bowl beat the potatoes with 225g of the flour together with the lard, egg yolk and salt, working the mixture into a dough. Place some flour on a work surface and knead, adding a little flour if necessary to obtain a smooth, glossy dough.

Roll out the mixture into 5cm squares. Place a teaspoon of the apple and the prune puree in the middle.

Pull the corners up to enclose the filling and shape gently into a ball.

Place dumplings in boiling salted water and poach for about 25 minutes until they float to the top.

Drain thoroughly. Mix together the cinnamon, breadcrumbs and sugar, then roll the warm dumplings in this mixture.

Serve with vanilla ice cream or whipped cream.

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Carlton Food Network

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