Ingredients
- 350 g Rindless back bacon other smoked
- 200 g Onions other Diced
- 500 g Pork minced
- 8 g Sea Salt
- 1 g Black Peppercorn
- 3000 g Maris Piper Potatoes other Peeled
- 40 g Cornflour
- 300 g Chestnut Mushrooms sliced
- 100 g Whipping Cream
- 500 g Set Soured Cream
Instructions
- For the pork mince filling: Cut 150g of bacon into small piecese and add 100g of oninon and pork mince with salt and pepper. Chill until needed
- Potato mix: Take 500g of potatoes and boil ready for mashing, finely grate remaining potatoes (almost to a purée), then place into a tea towel and squeeze until all the liquid comes out (reserve the liquid for later).
- once you have dried the grated potatoes, add to the mash, mix well then add the salt. It should resemble a dough at this stage. Add a little cornflour if it's too wet or the reserved water if too dry
- Fill a large saucepan with three litres of water, whisk in the cornflour and bring to the boil.
- Divide your potato dough into 10 portions and flatten slightly to an oval shape. Divide your pork mix into 10 portions and put on top of the dough.
- Take the mix between your hands and shape into a rugby ball, making sure there are no splits or cracks in the dough, otherwise they will burst
- Gently place the dumplings into the boiling water and cook for 40-45 minutes on a simmer - do not boil. Once cooked remove, ready for serving
| Serves | 10 |
|---|---|
| Prep Time | 30 mins |
| Cook Time | 45 mins |
