Potato Dumplings with Pork & Fennel Meatballs

On 5th February 2015, This was Dinner

I always like to try something different but I don’t like to have to faff. Especially after work. Faff cooking jobs are for Saturday or Sunday, otherwise dinner is going to be around 10.30pm and that is just not on!

So after spying this Lithuanian dumpling recipe in January’s BBC Good Food and adding it to the list without reading it (the photo and title alone sounded delicious), it was in need of adapting. I knew I wouldn’t have the patience to make them this way.

Preparing:

  • Cut up some waxy potatoes, Finely grate the same amount again
  • Beat an egg
  • Finely chop a garlic clove
  • Soak a few dried porcini mushrooms
  • Slice some chestnut mushrooms
  • Finely chop a few shallots
  • Get pork mince, onion seeds, fennel seeds, plain flour, butter, crème fraîche & seasoning ready

Making:

Boil the chopped up potato and mash. Squeeze the water from the grated potato and reserve a little of the liquid. Add to the mash with the liquid and a little egg. Chill.

Mix the pork mince with half the shallots, the onion and fennel seeds and some seasoning. Make into small meatballs and chill.

Bring a pan of water to a gently rolling boil

Add some plain flour and seasoning to the potato mixture and form into balls. Gently lower into the boiling water and cover. Keep an eye out that this doesn’t boil vigorously.

Heat some oil in a pan and cook the meatballs. Once cooked pop in a warm oven whilst you make the sauce.

Heat some butter in the pan you cooked the meatballs in. Add the remaining shallots and fry until soft.

Add the mushrooms and cook then when almost done, pop a little of the porcini water into the pan and chop the porcinis and add them too. Season and add the crème fraîche.

The recipe also called for bacon and I did cook some and chop it up but forgot to add it to the meal, it didn’t miss it.

TWD_0502_Pork_Dumplings

This was really tasty, the mushroom sauce was so very good, I wouldn’t normally think of adding a couple of dried porcini and if I didn’t have them in I wouldn’t have bothered buying some but it did add a great depth of flavour.

There was a point where I though the dumplings were going to be rubbish but they were tasty. However, for less faff (and an earlier dinner), I’d just do mash next time.

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