¼ x 5ml spoon salt
130g plain flour
For the polonaise topping - optional
1 x 5ml spoon reduced fat spread
2 x 15ml spoons fresh breadcrumbs
Vegetable peeler, chopping board, vegetable knife, large saucepan x 2, colander, fine mesh sieve or potato masher, large mixing bowl, spoon, small bowl, fork, slotted spoon, small frying pan, mixing spoon.
- Peel the potatoes and cut into cubes.
- Place the potatoes in a pan of cold water and bring to the boil. Reduce the heat and simmer until the potatoes are soft.
- Drain the potatoes using a colander and transfer to a fine mesh sieve or a potato ricer.
- If using a sieve, place it over a large mixing bowl and push the cooked potato through the sieve with the back of a spoon.
- Crack the egg into a small bowl and mix with a fork.
- Add the egg, salt and three quarters of the flour into the bowl with the potato and mix to form a smooth dough. Add more flour if necessary. Don’t overwork the dough as it will become tough.
- Put a large saucepan of water on to boil.
- On a lightly floured surface and with lightly floured hands, roll pieces of dough into 1.5cm thick cylinders. Cut at an angle into 3-4cm pieces. Repeat until all the dough is cut into pieces.
- Carefully place the dumplings into the boiling water and return to the boil. Depending on the size of the saucepan, this may need to be done in batches.
- Reduce the heat and simmer for 3-5 minutes. Remove a dumpling with a slotted spoon and carefully test to see if cooked. The dumpling should be firm and hot in the centre.
- Once cooked, remove the dumplings with a slotted spoon and drain in a colander.
- If serving with the polonaise topping, melt the reduced fat spread in a small saucepan. Add the breadcrumbs and gently fry until golden brown.
- Serve the dumplings with a sprinkling of the topping.
- Potatoes baked or microwaved in their skins can be used instead of boiled potatoes. Leftover mashed potato can also be used.
- Serve with the polonaise topping as a side dish or with the pan juices or gravy from roasted meats or poultry.
- Uncooked dumplings can be frozen. Place in a single layer on a baking tray and freeze. Once frozen place in a container or freezer bag and store for up to three months. Defrost before cooking.
Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?
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