#potato dumpling

Easy Homemade Potato Dumplings Recipe (Potato Balls)

Bavarian Recipes – Red Wine marinated Beef Fillet

Bavarian Recipes In Rotwein mariniertes Rinderfilet Red Wine marinated Beef Fillet

by Ralph Kratzer

Ingredients:

6 slices (60 g each) of beef fillet

300 ml strong red wine

400 ml concentrated vegetable or beef stock

1 medium onion, coarsely chopped

4 cloves garlic, halved

1 carrot, sliced

1 celery, sliced

2 sprigs fresh rosemary

some cloves and juniper berries

wine vinegar

sunflower oil

Preparati…

Bavarian Recipes – Kartoffelknödel – Potato Dumplings

Bavarian Recipes Kartoffelknödel Potato Dumplings

by Ralph Kratzer

A Bavarian roast meal without dumplings is almost unthinkable. The two most popular variants are “Semmelknödel” (breadroll dumplings) and “Kartoffelknödel” (potato dumplings). You can find them everywhere in Southern Germany, Austria and Bohemia. They are traditionally served with any roast with gravy, but most well-known as a…

[Potato + Spinach Mandu]

What is a mandu?  You might only be wondering this if you are outside the country of Korea.  It's okay...you already know the answer!  It's a dumpling or a potsticker or whatever it is you call it in your side of the world.  This one is similar to a pierogi in that it is full of to-kill-for mashed potatoes.  So this is, in effect, not a traditional Korean mandu.  But, I used mandu wrappers so I'm calling it mandu.  Don't try to stop me.

I was very worried/extremely thrilled about the turnout.  I didn't want to read a recipe (I don't know why I'm so anti-recipe sometimes) and usually when I don't read a recipe I screw it up past the point of no return.  I'm cool like that. 

I was feeding these to a real-live Korean so they had to taste decent to avoid total embarrassment.  I think starting my dumpling career with a "fusion" style mandu was in my best interest.  He raved.  I gushed.  It was awesome.

You need:

One package of wonton/mandu wrappers

2 cups spinach, thoroughly washed and rough chopped

2-3 large potatoes

4 cloves garlic

1/2 cup sour cream

1/4 cup diced green onions

salt + pepper to taste

1 teaspoon chili powder

Little dish of water

To Do:

**This is really important...you have to make the mashed potatoes the day before you use them for the dumplings.  If they are leftover mashed potatoes that's fine.  But, they need time to sit so the flavors blend.  I cooked one right after I made it and wanted to cry it was so bland.  Cooked the same ones the next day--full of taste!**

Boil your potatoes skin on and your garlic until they are nice and squishy.   Remove and let them cool down in a colander.  Once they are cool enough to touch, remove the skins and throw them away.  Rough cut your potatoes and garlic.

To a large bowl add your garlic, sour cream, salt and pepper and chili powder.  Mash with a handheld mixer or stand mixer until they are very smooth.  If you need some more liquid use milk or stock.  

Add your spinach and green onions and mix with a spatula.

Place a dollop (about a tablespoon) in the middle of a mandu wrapper.  Wet the edges with a little water then crimp it.  This will take some practice but pulling together a bit at 1/2 inch intervals worked well for me.  I also had a mandu crimper but I discarded it when I found I couldn't put enough of the potatoes in the mandu. 

After all are finished, if your potatoes were just cooked that day, let the mandu sit in the refrigerator wrapped up.  

After the mandu have sat for a day, you can boil them for about 5 minutes.  Keep an eye on them that they don't stick to the bottom of the pan.  You can eat them boiled or you can go on to saute them like I did.  I added just a bit of oil to the pan and fried until sides were browned.