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Pan-Fried Potato & Eggplant Dumplings


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Pan-Fried Potato & Eggplant Dumplings
Pan-Fried Potato & Eggplant Dumplings
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Votes: 0
Rating: 0
Rate this recipe!
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Ingredients
  • 2 Yukon Gold potatoes
  • 1/2 eggplant
  • 1/2 onion
  • 2 tbsp My Leaning Tower Italian Blend or equal mix of dry basil, dry minced garlic, dry parsley and a few pinches of red pepper flakes
  • 1 tbsp butter
  • 1/2 cup Parmesan cheese can use grated if you don’t have freshly shredded
  • 1 tbsp olive oil
  • 2-3 cups flour
  • 1 tsp salt
Servings:
Ingredients
  • 2 Yukon Gold potatoes
  • 1/2 eggplant
  • 1/2 onion
  • 2 tbsp My Leaning Tower Italian Blend or equal mix of dry basil, dry minced garlic, dry parsley and a few pinches of red pepper flakes
  • 1 tbsp butter
  • 1/2 cup Parmesan cheese can use grated if you don’t have freshly shredded
  • 1 tbsp olive oil
  • 2-3 cups flour
  • 1 tsp salt
Servings:
Instructions
    For Dough
    1. Fill a medium/large pot (big enough to hold two potatoes and half an eggplant) halfway with water and bring to a boil. Cut the potatoes and eggplant in quarters and place in water. Slice the onion and place in the same pot. Boil for approximately 15 minutes until potatoes are tender. Drain. Place the boiled potatoes, eggplant and onion in a large bowl.
    2. Add the butter, My Leaning Tower Italian Blend or substitute spices, 1 tsp salt and parmesan cheese mash with a masher or the back of a large fork until everything is incorporated.
    3. Let cool completely in the refrigerator for about an hour. Once cooled, add the olive oil and 2 cups of the flour and knead until it forms a sticky dough. You want it to be wet and sticky, and not dense. Keep in bowl and place plastic wrap directly on top and up the sides of the bowl and let set in refrigerator for at least two hours.
    4. Remove from fridge, flour the countertop so it won't stick and add flour to your hands as you work with it so it wont stick to you. Then roll it with a roller flat. Then roll it back up like a spiral and flatten again. Then roll it back up and form a cylinder. Cut the cylinder into 2 inch "nuggets". Each nugget will be a dumpling.You can then pan-fry or boil them.
    To pan fry them:
    1. In a coverable, semi deep, frying pan, place enough olive oil so it covers the bottom of the pan. Heat the olive oil on medium high heat. Using an ice cream scoop or a large spoon, scoop out the dough and place the dumplings into the pan and let sit for about 2 minutes on each side until golden brown. Then gently place a ½ cup of water on the bottom of the pan and cover the pan so the dumplings for 5 minutes until cooked through.
    To boil:
    1. In a large pot, pour water halfway up the pot and bring to a boil. Using an ice cream scoop or large spoon, scoop out and place into the water for about 5 minutes.
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