Curried Potato Dumplings

This was the second course of our “one ingredient: 3 courses” dinner and I knew I wanted something a little different than the first course, the Potato and Mushroom Galette, but also that still had potatoes as the star of the dish. Since potatoes can be a little heavy and we had three courses to get through, I also wanted something that wouldn’t leave me needing to change to elastic pants halfway through the meal so these pierogies-meet-Indian flavors were the perfect choice–albeit labor intensive.

I opted to use pre-made wonton wrappers rather than make my own dough, since I had a big day ahead of me and don’t always have luck with making my own wrappers. If you have your own recipe, feel free to use it. I know I usually like to make everything from scratch when I do these posts, but as our dinner date approached and my back started to ache from stuffing these dumplings, I had no regrets. This will make quite a few dumplings and if you use full fat yogurt they should freeze nicely.

So, if you aren’t sick of potatoes yet, here is course #2:

Ingredients:

  • 2 medium potatoes
  • 1/2 onion, minced
  • 4 cloves garlic, minced
  • 3 cups roughly chopped spinach
  • 1 tsp garam masala
  • 2 tsp curry powder
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1 tbsp oil
  • 1 cup plain, full fat yogurt
  • 2 tbsp butter
  • Salt & Pepper
  • Potsticker or wonton wrappers

Yogurt Sauce:

  • 1/2 cup plain, full fat yogurt
  • 1 tsp curry powder
  • 2 tsp lime juice

Instructions:

  1. Peel and cut the potato into quarters. In a medium size pot, add your potato pieces, enough water to cover them and a heavy pinch of salt.
  2. On the stovetop, bring the pot to a boil and cook the potatoes until fork tender, about 10 minutes.
  3. Drain the potatoes and mash. with a masher, ricer or food mill.
  4. Meanwhile, in a small skillet or saucepan over medium-low heat, add 1 tbsp of oil, onion and the minced garlic.
  5. Stir the garlic and onion, careful not to burn it, until fragrant: about 1-2 minutes. Add the garam masala, curry powder, cumin and turmeric and stir for an additional minute.
  6. Add the spinach and cook until fully wilted and turn the heat to low. Add the potato mash, yogurt, butter, and salt and pepper (to taste) and ensure that everything is fully incorporated in the potato mash. Remove from heat and allow to cool so that you can safely spoon it in the wonton wrappers.
  7. Once ready to start your dumplings, lay out your potsticker wrappers and a small cup of water to dip your fingers for sealing.
  8. Spoon 1 tsp of the potato mixture into the center of the wrapper and using a finger dipped in the water, wet one half of the outer 1/4″ of the wrapper. Fold the wrapper in half being sure to push out any air and making sure the filling does not come out. Press the two sides of the wrapper together firmly to make sure the dumpling is sealed.
  9. Repeat until you have no more filling. At this point, you could freeze these for later by lining the dumplings up on a cookie sheet and freezing flat for 30 minutes. Then, transfer the frozen dumplings to a plastic bag for freezer storage.
  10. When ready to cook the dumplings, first, whisk together the yogurt, curry powder and lime juice in a small bowl and set aside.
  11. Heat 1 tbsp of oil in a large pan and cook the dumplings on each side for about 3 minutes, until the skins look crispy and brown.
  12. Transfer the cooked dumplings to a plate and drizzle with the yogurt sauce and some fresh cilantro or green onion slices. Enjoy!

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