Date posted: 20/12/2017

Pork & potato dumplings

  • Serves 10
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For the filling:
Farmstead smoked rindless back bacon 150g
Fresh onions (diced 6mm) 100g
Farmstead minced pork 500g
Maldon sea salt 8g
Everyday Favourites cracked black peppercorn 1g
For the potato mix:
Maris Piper potatoes (peeled) 3kg
Maldon sea salt 5g
Everyday Favourites cornflour 6g
For the sauce:
Farmstead smoked rindless back bacon 200g
Fresh onions (diced 6mm) 100g
Fresh chestnut mushrooms (sliced 6mm) 300g
Everyday Favourites UHT dairy whipping cream 100g
Set soured cream 500g


  1. Pork mince filling: Cut the bacon into small pieces and add to the finely chopped onion and pork mince with salt and pepper. Chill until needed.
  2. Potato mix: Take 500g of potatoes and boil ready for mashing, finely grate remaining potatoes (almost to a purée), then place into a tea towel and squeeze until all the liquid comes out (reserve the liquid for later).
  3. Once you have dried the grated potatoes, add to the mash, mix well then add the salt. It should resemble a dough at this stage. Add a little cornflour if it’s too wet or the reserved water if too dry.
  4. Fill a large saucepan with three litres of water, whisk in the cornflour and bring to the boil.
  5. Divide your potato dough into 10 portions and flatten slightly to an oval shape. Divide your pork mix into 10 portions and put on top of the dough.
  6. Take the mix between your hands and shape into a rugby ball, making sure there are no splits or cracks in the dough, otherwise they will burst open.
  7. Gently place the dumplings into the boiling water and cook for 40-45 minutes on a simmer - do not boil. Once cooked remove, ready for serving.
  8. Sauce: Chop the bacon and fry with the onions and sliced mushrooms until cooked, and remove half for garnish. Add the whipped cream to the pan and reduce the flame down. Add the soured cream and stir (keep warm).
  9. Place the dumpling into your chosen container, spoon over the sauce and garnish with the reserved bacon and mushroom mix.
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