Potato Dumpling with Smoked Goose

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

A recipe from the book by John Smith and friends, 'What Men Dream Of: Cozy Home Cooking Recipes for All Year Round.' 'An absolutely magical dish. At a tasty table with a hint of nostalgia for childhood, even tough men turn into simple-hearted children.'

Ingredients

Potato - 10 pieces
Goose fat - 7.1 oz
Suluguni Cheese - 1 piece
Butter - 10.6 oz
Coarsely Ground Rye Flour - 3 spoons
Starch film - 1 tablespoon
Chicken Egg - 2 pieces
Bay leaf - 1 piece
Thyme - 2 sprigs
Dill - 1 sprig
Chicken Broth - 1 qt
Breadcrumbs - 5 teaspoons
Green peppercorns - to taste
Salt - to taste

Step by Step guide

Step 1

Bake the potatoes until cooked through in the coals or wrapped in foil, then let them cool. Use a spoon to scoop out the flesh from the potatoes, and mix it with grated cheese, spices, and some rye flour. Chill.

Step 2

Sauté the goose (duck can be used as a substitute) in some butter and simmer with spices, thyme, and bay leaf until fully cooked. Shred the meat, season to taste, add finely chopped dill, roll into small balls, lightly smoke, and chill.

Step 3

Divide the potato "dough" into equal portions, then roll them into flat disks with your hands. Place meat balls in the center of each disk. Close the resulting ball and roll it into a sphere. Coat it in cornstarch, dip it in beaten egg, then roll it in rye flour, and dip it in egg again before coating it in breadcrumbs. Fry the balls in clarified butter (melted and separated from the cream) for about 3 minutes.