Normally I do not recommend potatoes, because though fluffy and delicious their sugar is too high and the nutrient value too low to bother with. But in the spring waxy new potatoes come to bear and with a low glycemic index and higher fibre content I look forward to getting my potato fix for the year out of my system every spring. This dumpling recipe is simple to make and the goat cheese gives a dramatic flavour upgrade to just serving potatoes in the standard mashed, gratin or roasted fashion. -Matt Miller
450g new potatoes
25g finely chopped onion
100g grated goats cheese
Salt and pepper
Boil the new potatoes in salted water for about 30 minutes or until they are tender when pierced with a fork. Drain them and cool for around 15 minutes. While they are cooling, melt the butter in a small pan and fry the onion until caramelised. Peel the cooled potatoes, crush them with a fork and then mix in the onion. Add the grated cheese, mix and season. Set aside.
250g self raising flour
1 tsp salt
1 tbsp vegetable oil
150ml warm water
Sift the flour into a mixing bowl and make a well in the centre. Place the salt, oil and warm water in the well. Using your fingers, stir the flour into the wet ingredients until the mixture forms a soft dough. Turn the dough onto a floured surface and knead for 6-8 minutes until smooth and glossy. Cover the dough with a clean tea towel and leave to rest in a cool room for 20 minutes. After resting, roll the dough to about 3mm and cut out 10cm rounds. Place one teaspoon of cheese and potato onto one half of each circle. Wet all around the dough circle and fold in half, encasing the filling. Press the edges of the dumpling to seal. You can then poach them in boiling water for 3-4 minutes or fry in small batches using vegetable oil. Serve with the cheese sauce found in April recipes .
Chefs Tip: These are addictive, and you will kick yourself if you do not have some for a day or a week later. The mix freezes beautifully so make the large batch and store any leftover portion in the freezer. Thaw in the refrigerator overnight and fry them up as if they were freshly made the next day to accompany eggs, and meats.