Quick & Easy

Potato dumplings with burnt butter

potato dumplings with burnt butter
4
20M
30M
50M

Ingredients

Method

1.Boil, steam or microwave potatoes until tender; drain. When cool enough to handle, peel potatoes. Mash in large bowl with garlic and softened butter. Mix in egg, flour and cheese, stirring, until mixture forms a soft dough.
2.Bring the water and stock to the boil in large saucepan. Reduce heat; cook rounded tablespoons of the dough, in batches, in simmering stock mixture about 4 minutes or until dumplings rise to the surface. Using slotted spoon, remove dumplings; divide dumplings among serving bowls.
3.Meanwhile, melt chopped butter in small frying pan; when butter just sizzles, cook sage until crisp, drain on absorbent paper. Reheat butter in same pan; stir over low heat until just browned. Remove from heat; stir in juice. Drizzle dumplings with burnt butter; top with crisp sage leaves.

Lasoda or sebago potatoes can be used for this recipe. Potato flour can be used in place of wheat flour for a gluten-free version; make sure to use a gluten- free chicken stock as well.

Note

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