Sunbeam DF2100 - Manual (Page 17)

17
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Potato dumplings Makes approx. 25-30
60g butter
1¼ cups water
1 teaspoon salt
1 cup plain flour, sifted
3 eggs
4 medium 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 3 at a time for 4-5 minutes, and
golden brown.
Fried cheese scones
Filling
2 leeks, finely sliced
20g butter
100g grated gryere or cheddar cheese
1 egg
¼ cup cream
salt and pepper
Dough
30g butter, diced
1½ cups self-raising flour
½ teaspoon s alt
¾ cup milk
1. For filling. Saute leeks in 1tbsp of 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 3 at a time
until puffy and golden.
6. Drain and serve hot.
Recipes continued