CookEat Recipe
Dumplings for Stews
Twelve small potato-egg dumplings poached for stews.
Method
Steps
Step 1
Bring 60 mL water, 60 mL milk and one tablespoon butter to the boil.
Step 2
Stir in three tablespoons sifted flour.
Step 3
Remove or temper intense heat to avoid curdling, add the first of two whole raw eggs and stir two minutes, then the second egg and stir two minutes more.
Step 4
Mix in two tablespoons plain cooked mashed potatoes, the prepared ingredient with no added dairy or seasoning, half teaspoon salt and two saltspoons white pepper (half teaspoon).
Step 5
Transfer to a lightly floured plate.
Step 6
Divide into twelve equal pieces and shape into balls.
Step 7
Bring 1900 mL poaching water with the separate half teaspoon salt to a boil.
Step 8
Poach for five minutes, continuing until the centres reach 74°C.
Step 9
Lift with a skimmer and drain.
Step 10
Refrigerate any unused dumplings promptly.
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