Potato Dumplings With Tomato Sauce Food

VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO CREAM SAUCE

Steps:

• First cook the potatoes for the kofta. Peel and cut the potatoes in half, then place them in a pot and cover with water. Place a lid on the pot and bring the water to a boil over high heat. Turn the heat to medium and let boil for 10-15 minutes until the potatoes are fully cooked and easily pierced with a fork. Drain the hot water from the potatoes, mash them until smooth, and set aside.
• While the potatoes are cooking, start the curry tomato cream sauce. In a large heavy bottomed pot add the onion, canned tomatoes and their juices, cashews, garlic, ginger, garam masala, turmeric, cayenne, and salt. If you are using fenugreek seeds instead of kasoori methi, also add the fenugreek seeds at this point. Cover the pot and bring it to a simmer over medium heat. Let simmer covered for 15 minutes, stirring occasionally.
• Transfer the onion and tomato mixture to a blender and blend until smooth, making sure to vent so hot air doesn't build up in the blender. Alternatively, you can use an immersion blender, but the final sauce will not be as silky smooth. Pour the creamy mixture back into the pot and add the coconut milk, reserving ~1/4 cup back to serve and crush the methi in your fingers and add to the pot. Mix together and cover the pot and set aside until the kofta are ready.
• In a large mixing bowl, mash the tofu by squeezing it in your hands until it's creamy and no chunks remain. You want to have the texture of ricotta. Alternatively you can blend it in a small food processor until smooth.
• Add the mashed potatoes to the mashed tofu along with the corn starch, minced cilantro, lemon juice, garam masala, and salt. Mix together and test the consistency by forming some into a ball. It should hold together. It can stick to your hands a little, but if it is very sticky or too wet and falling apart, you can add a bit more corn starch. This can vary depending on what brand and variety of tofu you use, but the recipe is quite flexible. Mix in the frozen peas. Shape the kofta mixture into heaping 1 tablespoon portions and roll into balls or into a football shape (a torpedo).
• To fry the kofta: Heat about 2-inches of high heat safe oil in a heavy bottomed pot over medium-low heat. Test the oil either with a thermometer until it is 325-350 ºF or you can test with a small piece of the kofta mixture: the oil should bubble/boil vigorously around it and the kofta should float to the surface fairly quickly after being dropped in. When the oil is heated fry the shaped kofta in batches, being careful not to overcrowd the pan, until the kofta is a beautiful dark golden brown color, flipping halfway through for even cooking. This should take 5-10 minutes, depending on the temperature of your oil, how much oil you have heated (more oil means the temperature is more stable when you add the kofta), and how many kofta you add at once. When the kofta are cooked, transfer to a paper towel lined plate with a wire spider strainer. Repeat with remaining batched of kofta until all are cooked.
• To bake the kofta: Preheat the oven to 425 ºF. Line a baking tray with parchement and spray or brush with oil. Arrange the shaped kofta onto the baking tray so there is 1/2-1" between each kofta. Spray or brush the tops with oil. Bake for 30-40 minutes, flipping after the first 15-20 minutes, until both sides are golden and the edges of the kofta are crispy and chewy. It's normal for the kofta to lose their shape a little and flatten when baked.
• When ready to serve, pour the sauce overtop the kofta (only use what you will eat in one sitting, as the kofta get soggy once in the sauce), then pour the reserved coconut milk over top the kofta. Garnish with cilantro if desired. Enjoy with Indian flatbread and/or basmati rice.

POTATO DUMPLINGS WITH TOMATO SAUCE

Steps:

• For the dumplings: Scrub potatoes and without peeling, cook in boiling salted water for about 25 minutes until done. Drain, peel and press through a food mill or mash in a bowl. Allow to cool slightly and add egg, milk, flour and baking powder. Knead to a smooth dough. Add a little more flour, if required. Season with salt, pepper and nutmeg.
• On a clean kitchen towel, sprinkle with flour and place dough on it and roll out into finger-thick, small rectangles about 4 x 8 cm (approximately 1 1/2 x 3 inches).
• Cut mozzarella into thin slices and seperate basil leaves. Add to one side of rectangle, fold in half and press the edges firmly together. Cook in boiling salted water for about 12 minutes and drain.
• For the sauce: Peel shallot and chop finely. Fry in hot olive oil. Add tomatoes and simmer gently for about 5 minutes. Season with salt, pepper and sugar.
• To garnish: Wilt sage leaves in hot butter. Spread tomato sauce on plate, set dumplings on top and garnish with sage. Sprinkle with freshly grated Parmesan cheese and serve.

POTATO DUMPLING SAUCE

Steps:

• Combine all ingredients.

TINY POTATO DUMPLINGS WITH TOMATO, ONION, AND GUANCIALE SAUCE (GNOCCHETTI ALL' AMATRICIANA)

Steps:

• Make sauce:
• Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté guanciale and onion, stirring, until onion is golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with reserved juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes.
• Make gnocchetti:
• Cover potatoes with salted cold water by 2 inches in a large pot, then simmer, uncovered, until very tender, about 25 minutes. Drain in a colander and, when cool enough to handle, peel.
• Force warm potatoes through ricer into a large bowl. Add flour and salt and stir with a wooden spoon until mixture begins to come together. Gently form dough into a ball and cut in half.
• Knead each dough half on a floured surface until smooth, about 1 minute (if dough sticks to surface, dust lightly with additional flour). Cut each half evenly into 10 pieces. Roll 1 piece into a 14-inch-long rope (1/2 inch thick), keeping remaining pieces covered with a kitchen towel. Cut rope crosswise into 1/4-inch pieces and toss pieces lightly with flour on work surface.
• Press a piece of dough against tines of a floured fork and push with a floured thumb in a forward rolling motion toward end of tines, letting gnocchetti fall from fork into a well-floured shallow baking pan. Make more gnocchetti in same manner.
• Just before cooking, gently shake gnocchetti in 4 batches in a large medium-mesh sieve to knock off excess flour. Cook gnocchetti in 4 batches in a 5- to 6-quart pot of boiling salted water until they float, about 1 minute. Transfer with a slotted spoon to a large shallow bowl as cooked and spoon some sauce on top.

MEDITERRANEAN STUFFED POTATO DUMPLINGS WITH MUSHROOM CREAM SAUCE

Steps:

• Combine goat cheese, sundried tomatoes and basil in a bowl, set aside.
• Place potatoes in a large covered microwave safe bowl. Microwave for six minutes or until potatoes are very soft, cool to room temperature. Add eggs to bowl, beat mixture until potatoes and eggs are well combined. Add salt, pepper and spinach, continue beating. Slow down mixer, or stir in flour and parmesan cheese to create stiff dough.
• Divide dough into 10 balls; flatten into ¼ "thick circles. Place cheese filling in the middle of each circle. Pinch edges up around filling to create a ball, roll in palms to smooth.
• Fill a large pot half way with water, bring to a gentle boil. Add dumplings, cook for 10 minutes or until cooked through. Remove each dumpling from water with a slotted spoon.
• Using medium high heat in a heavy skillet, add diced bacon. Cook until bacon is crisp. Remove bacon, and all but 2 tablespoons of bacon drippings from pan. Add onion to skillet, cook until onion is softened. Add mushrooms to pan and continue to cook for additional four minutes or until mushrooms are browned around edges and cooked through. Add cream to pan. Cook until cream is reduced and thickened, about 10 minutes. Salt to taste.
• To assemble place dumpling on plate, cover with sauce. Sprinkle with reserved bacon and diced chives. Great served as a side dish, or even as a main course!

TOMATO DUMPLINGS

Steps:

• In a large skillet over medium-high heat, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes. , Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add parsley and milk; stir just until mixed., Drop by tablespoonfuls onto the simmering tomato mixture, creating six mounds; cover tightly and simmer for 12-15 minutes or until a toothpick inserted into one of the dumplings comes out clean. Discard bay leaf. Serve immediately.