Sunbeam 4.0L manual Potato dumplings, Fried Cheese Scones Filling, Dough

Recipes continued

Potato dumplings	Makes approx. 25-30
60g butter
1¼ cups water
1 teaspoon salt

1 cup plain flour, sifted

3eggs

4medium potatoes, peeled, cooked and mashed.

1.Place butter, salt and water into a saucepan and bring to the boil.

2.Add the sifted flour all at once and stir vigorously with a wooden spoon over a low to medium heat, until the dough forms and pulls away from the edges of the pan. Remove from heat and set aside to cool for 5 minutes.

3.Add eggs one at a time to the dough, beating well between additions. The dough should look smooth and shiny.

4.Add mash to dough and beat mixture until smooth.

5.Heat fryer to 170ºC.

6.Using two spoons scoop heaped balls of mixture into the fryer basket. Deep fry about 8 at a time for 4-5 minutes, and golden brown.

Fried Cheese Scones

Filling

2 leeks, finely sliced

20g butter

100g grated gruyére or cheddar cheese

1 egg

¼cup cream salt and pepper

Dough

30g butter, diced

1½ cups self-raising flour

½teaspoon s alt ¾ cup milk

1.For filling. Saute leeks in butter until soft. Remove from the heat and mix through cheese, egg, and cream. Season and set aside to cool.

2.For Dough. Place butter, flour and salt in a bowl and rub the mixture between fingertips until it resembles fine breadcrumbs. Add milk and bring dough together.

3.Turn dough out onto a floured bench and knead lightly for 2-3 minutes.

4.Take about 2 tablespoons of the dough at a time and work into a flat circle. Place 1 teaspoon of the filling in the centre and work edges together, pinching to seal. Be careful to keep the thickness of the dough as even as possible.

5.Heat oil to 160ºC, frying about 8 at a time until puffy and golden.

6.Drain and serve hot.

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