Steve's pepperpot dumplings

4 servings

Ingredients

Quantity Ingredient
1 pounds Butternut Squash (500 g); seeded; baked
1 each Egg
1 large Green Onion; chopped
½ teaspoon Ground Allspice
½ teaspoon Salt
¼ teaspoon EACH: Dried Thyme and Oregano
1 cup All-Purpose Flour
2 tablespoons Olive Oil
1 tablespoon Olive Oil
1 each Onion; chopped
2 eaches Garlic Cloves; minced
½ teaspoon Hot Pepper Flakes
3 teaspoons To 4 ts Curry Powder, or to taste
14 ounces Coconut Milk (400 ml can)
⅓ cup Dark Ale
2 cups Fresh Spinach; chopped
1 large Tomato; chopped
½ teaspoon Salt
4 eaches Green Onions; sliced
½ cup Fresh Coriander; chopped

Directions

SAUCE:

STEVE'S PEPPERPOT DUMPLINGS

Steven Potovsky, chef at the Rivoli, 332 Queen St. W., served these yummy little Caribbean-inspired meatless dumplings at the recnt Toronto Taste '95, an anuual fundraiser for Second Harvest Food Bank.

The delicious sauce gets its flavor from coconut and the unusual addition of dark ale. Potovsky uses a Jamaican pumpkin called calabeza (sold in Caribbean food shops and some supermarkets) along with squash for his; ours were delectably made with squash alone.

Place squash on baking sheet in preheated 350 F oven about 50 minutes or until tender. Cool; discard skin. Place squash in food processor with egg, green onion, allspice, thyme, oregano, and salt, processing with on/off motion until smooth. In bowl, combine mixture with flour, mixing just until blended.

Drop batter by tablespoonfuls into large saucepan of boiling water, about 12 at a time. Cook about 3 minutes, or until dumplings rise to surface. Transfer to bowl with slotted spoon; toss with oil to prevent from sticking.

Heat oil in large skillet or saucepan; add onion, garlic and hot pepper flakes, cooking about 4 minutes or until softened. Stir in curry powder; cook 1 minute, then add dumplings, stirring gently to coat with spices. Add coconut milk, beer, spinach, tomato and salt.

Bring to boil, reduce heat and simmer about 7 minutes. Stir in green onions. garnish with coriander. Makes 4 servings.

From An Article: Suds And Grub by Tony Aspler in the Toronto Star, 26 July, 1995.

Transcribed By: S. Lefkowitz

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