| Prep: 45 mins | Cook: 60 mins – 80 mins | Difficulty: Medium | Serves: 6 |
Assuming the following nutritional information for the recipe:
Calories: 500 kcal
Total Fat: 40g
Saturated fat: 22g
Carbs: 80g
Sugar: 15g
Fiber: 10g
Protein: 30g
Salt: 1.5g
| kcal | fat | saturates | carbs |
| 500 | 40g | 22g | 80g |
| sugars | fibre | protein | salt |
| 15g | 10g | 30g | 1.5g |
Why I Love Irish Potato and Meat Stuffed Dumplings
As someone intertwined with both the vibrant nuances of Pacific Northwestern fare and the elegant depths of Japanese cuisine, I have an unwavering penchant for merging unique flavors — a testament embodied in each culinary creation. Today, I am excited to share a deviation from my usual seafood-centric endeavours. An authentic and savory Irish dish, the Potato and Meat Stuffed Dumplings recipe is now a beloved staple in my own kitchen.
An Irish Culinary Delight
The Potato and Meat Stuffed Dumplings is a heartwarming recipe that takes me back to my travels across the windswept coasts of Ireland. This particular dish, bulging with tender meat and softly yielding potatoes, evokes a sense of home and comfort. I take inspiration from revered Irish chef Darina Allen, who beautifully encapsulates the essence of traditional Irish cuisine in her cookbook “The Ballymaloe Cookery Course.”
A Melting Pot of Flavors
Kneading all-purpose flour with the gentle foam of a beaten egg, simmering fresh carrots and onions with minced garlic, binding it all with a dash of salt, pepper and Worcestershire sauce; the moveable feast that is this dish dances with a tapestry of flavors that is reminiscent of making Cornish Pasties or Polish Pierogi. The dumplings are then lightly pan-fried for a crisp exterior encapsulating a burst of flavor – a culinary marriage that makes this recipe a feat worth undertaking.
The Potato and Meat Stuffed Dumplings is a dish that bodes well with a simple green salad or even a side of creamy mashed potatoes. However you choose to serve these, you are in for an Irish treat that will undoubtedly make you feel like you’re dining in a home in the heart of Dublin.
I wholeheartedly encourage you to test this dish in your own kitchen. Not only will it allow you to embrace an unexpected culinary narrative but also equip you with an exciting addition to your repertoire. Savory, hearty, and gorgeously Irish, this meal will certainly leave you enamored with the depth and breadth of the culinary world.
What You’ll Need
- 1.5 pounds of ground beef
- 4 cups of peeled and diced potatoes
- 1 whole onion, finely chopped
- 2 whole carrots, finely chopped
- 4 cups of all-purpose flour
- 1.5 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of unsalted butter
- 1 cup of whole milk
- 1 whole egg, beaten
- 4 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1/2 cup of fresh parsley, chopped
- 2 tablespoons of Worcestershire sauce
Method
Step One
Begin by sautéing the diced potatoes, finely chopped onion, and carrots in a pan with the vegetable oil until the vegetables are tender and the onions translucent. This should take about 7-10 minutes. Set aside once cooked.
Step Two
In the same pan, cook the ground beef until well browned. Make sure to break up the meat into small pieces as it cooks. Once browned, drain any excess fat and add the minced garlic, cooking for a further 2 minutes until fragrant.
Step Three
Return the sautéed vegetables to the pan with the beef and garlic, mixing well. Stir in the Worcestershire sauce, salt, and black pepper and cook for another 2 minutes. Remove from heat and allow to cool.
Step Four
In a large bowl, combine the all-purpose flour, baking powder, and a teaspoon of salt. Cut in the unsalted butter until the mixture resembles coarse breadcrumbs.
Step Five
Whisk together the beaten egg and milk. Gradually add this to the flour mixture, stirring until a dough forms. Knead the dough lightly on a floured surface for about a minute until smooth. Be careful not to overwork the dough.
Step Six
Roll out the dough to about 1/4 inch thickness and cut out circles for the dumplings. Place a spoonful of the cooled beef and vegetable mix into the center of each circle. Fold the dough over the filling, pressing the edges together to seal.
Step Seven
Bring a large pot of salted water to a boil. Add the dumplings in batches, making sure not to overcrowd the pot. They are done when they float to the top, usually about 5-7 minutes. Drain and keep warm.
Step Eight
To serve, sprinkle the dumplings with the chopped fresh parsley.
