TAVERN
PAN
09
Chef’s Tip: I highly recommend that you only use sea salt
in the making and poaching of these dumplings. Regular
table salt contains too much iodine and will throw off the
taste of the dumplings.
SINKERS
Makes 20 to 24 pieces
1 cup mashed potatoes, chilled
1/2 cup all-purpose flour
1 thick slice white bread, crumbled
1 large whole egg
2 tablespoons unsalted butter, melted
1/2 teaspoon sea salt
1/4 teaspoon black pepper
— Large dash of nutmeg, garlic powder,
onion powder and Tabasco
Savory Polish Topping
Makes about a cup
4 tablespoons unsalted butter
1 slice bacon, minced
2 large garlic cloves, minced
1 small onion, diced
1 cup fresh breadcrumbs
2 hard boiled eggs, diced
2 tablespoon parsley, minced
1/4 cup dill, minced
Directions:
To make the dumplings, heat 1 quart of lightly salted water and reduce to a simmer.
In a large mixing bowl, combine all the Pan Sinker ingredients and using your hands
mix the dough until well blended.
Turn the mixture out onto a lightly floured work surface and knead the dough until
it becomes semi-stiff to the touch. Pinch off walnut-size pieces and roll into a small
ball. Now using the floured palm of your hand, roll the ball until it forms a 2-1/2” long
finger. Repeat with the rest of the dough and cover with a kitchen cloth.
Dumpling Photos:Bigstock/ Dar1930.
For the Savory Topping, heat the butter in a skillet and then add the bacon and
cook for 2 minutes. Now add the garlic and onion and cook for another 2 minutes.
Add the breadcrumbs and egg and gently toss the skillet until the mixture is well
blended. Remove from the heat and stir in the parsley and dill.
Place the dumplings into the hot salted water and cook for 2 to 3 minutes until they
float to the surface and then remove to a serving platter. Heat a large non-stick skillet
with 4 tablespoons of butter, add the dumplings and cook over medium low heat for
2 to 3 minutes on each side until golden brown. When the dumplings are cooked,
sprinkle on the Savory Polish Topping and serve immediately with a dollop of sour
cream.
hef’s
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