Boxty dumplings
boxty
Irish potato dumplings or cakes made from grated and mashed potato; forms vary from boiled dumplings to griddled breads.
About this dish
Irish potato dumplings or cakes made from grated and mashed potato; forms vary from boiled dumplings to griddled breads. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Irish boiled boxty dumplings
- 500 g raw peeled starchy potatoes
- 500 g cooked peeled potatoes, cooled and mashed
- 150-220 g all-purpose flour
- 1/2 tsp salt
Serve
- 40 g butter
- 1
Use 500 g raw peeled starchy potatoes; 500 g cooked peeled potatoes, cooled and mashed; 150-220 g all-purpose flour and the listed remaining ingredients. Grate raw potatoes finely into a cloth and squeeze very dry over a bowl. Let liquid settle 10 minutes, pour off water and keep the starch sediment. Squeeze in small batches in a clean cloth and let starch visibly settle before pouring off clear liquid.
- 2
Mix squeezed potato, mashed potato, recovered starch, salt and 150 g flour; add more flour only until a firm shapeable dough forms. Use dry mash, fold lightly and add upper flour only if needed to hold shape.
- 3
Divide into 12 egg-sized balls. Lower into a large pot of gently simmering salted water. Make equal smooth balls and lower individually with a spoon.
- 4
Serve: 40 g butter. Simmer 35-45 minutes until the raw potato is fully cooked. Drain and serve with butter. Keep a quiet simmer, test tender grated potato with no raw flour line and drain before measured butter.
Note
Boiled boxty combines raw and cooked potatoes and no egg in this version. Flour need varies with how firmly raw potatoes are squeezed.