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Ingredients
Potato Dumplings Stuffed with Tomato Mozzarella Filling
- For the potato
- 1 kilogram floury potatoes
- salt
- 150 grams Pastry flour
- 2 egg yolks
- 1 Tbsp olive oil
- For the filling
- 200 grams Tomatoes
- 200 grams Mozzarella
- 1 tsp balsamic vinegar
- 1 Tbsp olive oil
- 2 Tbsps finely chopped Basil
- freshly ground peppers
- Pastry flour
- 750 milliliters vegetable oil (for cooking)
- In addition
- Basil (for garnishing)
Rinse potatoes and cook in boiling salted water for about 25 minutes or until soft. Drain, let water evaporate briefly and cool. Peel and squeeze through a ricer. Combine with flour, egg yolks, oil and 1 teaspoon of salt, knead into a dough. Blanch tomatoes in hot water, rinse with cold water, peel and halve. Remove seeds and cut into small cubes. Cut mozzarella into small cubes. Combine tomato and mozzarella with balsamic vinegar, olive oil and basil, season with salt and pepper. Roll potato mixture on a floured surface into a roll, dust with flour and cut into 16 parts. Flatten each slice a little bit, make a small depression in the center and fill with each circle with about 1 heaping teaspoon of tomato and mozzarella filling. With damp hands, form small balls and roll in flour.
Heat oil in a saucepan or deep fryer and cook dumplings for about 5 minutes or until golden brown. Remove with a slotted spoon, drain on paper towels and place into bowls. Garnish with basil leaves and serve.