Potato Dumplings with Brown Butter
A traditional dumpling dish made with nutty-flavored brown butter. It is a dish that every pierogi lover will love. Despite the book's Japanese section, this is a classic Polish-style pierogi.
⏱️ Prep: 25 min
Ingredients
| 1 | egg, beaten | |
| 1 cup | 240 ml | whole milk |
| 5 cups | 1.2 l | all-purpose flour |
| 2 Tbsp. | 30 ml | sour cream |
| 1 cup | 240 ml | water |
| — | yellow cornmeal, for dusting | |
| 5 pounds | 2.3 kg | Yukon gold potatoes, peeled and cut into quarters |
| 8 ounces | 225 g | cream cheese |
| a dash | salt and black pepper | |
| 4 Tbsp. | 60 ml | butter, melted (for filling) |
| 1 Tbsp. | 15 ml | vegetable oil |
| 2 sticks | butter (for the brown butter) |
Instructions
- Prepare the dumpling dough. In a bowl, add in the egg and sour cream. Add in the whole milk and water. Whisk well to mix. Add in the flour and stir well until a dough begins to form.
- Place the dough onto a flat surface. Knead for 1 minute.
- Transfer the dough into a bowl. Cover and set aside to rest for 1 hour.
- Divide the dough into 4 pieces.
- Dust a baking sheet with cornmeal.
- Place the dough onto a flat surface. Roll until 1/8 inch in thickness. Cut out circles that are 3 inches in size from the dough.
- Prepare the filling. In a pot set over medium to high heat, fill with salted water. Allow to come to a boil. Cook for 8 to 10 minutes or until soft. Drain the potatoes and transfer into a bowl. Mash well until smooth in consistency.
- In the bowl, add in the cream cheese and butter. Season with a dash of salt and black pepper. Stir well to incorporate.
- Spread 1 tablespoon of the filling into the dumpling dough. Fold the dough over and crimp with a fork to seal. Repeat.
- In a skillet set over medium to high heat, add 1 tablespoon of the vegetable oil. Add in the dumplings and cook for 1 to 2 minutes or until golden brown.
- Add in 1/2 cup of water to the skillet. Cover and cook for 5 minutes to steam.
- Transfer the cooked dumplings onto a plate.
- Prepare the brown butter. In a saucepan set over medium heat, add in the butter. Cook for 8 to 10 minutes or until the butter turns brown.
- Drizzle the brown butter over the dumplings and serve.