A while ago I started experimenting with dumplings. Since I’ve been buried in work, it took my a while to write this post down. I also had a hard time finding my cooking notes, books and papers are covering every single centimetre of my room. I am glad you can only see my neat blog posts and not the mess around our computer.
I made another batch of Serviettenknödel, this time I used 2 tablespoons of chopped cilantro, 1 chopped stalk of lemongrass and 1 tablespoon of chopped ginger instead of the parsley. These Asian herbs and spices would never make their way into traditional German or Czech dumpings, but I am glad I made the experiment, they were amazing:
I served the dumplings with steamed vegetables in an amazing hot peanut sauce. For this sauce ally you’ve got to do is combine some ingredients in a food processor, process, pour over the vegetables and cook for several minutes until creamy.
Hot Peanut Sauce (one serving)
1 tablespoon creamy peanut butter
1 small onion, roughly chopped
1-2 Thai chilis, chopped
2 stalks of cilantro, chopped
1 clove garlic
2 teaspoons chopped ginger
1 stalk chopped lemongrass
60 ml (1/4 cup) oat cream
2 tablespoons water
salt to taste
Process all ingredients, pour over steamed vegetables (I used green beans and sliced carrots), cook for five minutes until thickened. Done. Serve with dumplings.
By the way, have you ever seen this kind of cilantro? I asked my Asian grocer if they were out of cilantro and she told me she only had “this other kind of cilantro”. Apparently it is Vietnamese:
I used the sauce for some steamed broccoli, which was served with my grandmother’s and mother’s famous fried potatoes. These potatoes are like home fries, but they are rather steamed than fried. In German we call them “Schmorkartoffeln” (probably braised potatoes) as opposed to “Bratkartoffeln” (fried potatoes). The potatoes are cut into thin rounds. Then they are thrown into the oiled pan raw not cooked like “Bratkartoffeln”. Then you put a lid on top of your pan and slowly steam and fry the potatoes for about 40 minutes. They’ll get really soft with lots of crispy bits. I usually fry up an onion and some garlic cloves before I add the potatoes and reduce the heat to low. Right before serving, I add some parsley:
My mother and grandmother make them with lots of oil. Theirs are always crispier than mine because I only use a teaspoon of oil. But both versions are equally delicious. I also had them with some more fried dumplings. This is definitely the right kind of food for cold and rainy days:
And for dessert, I made a batch of these redcurrant oatmeal muffins: