Bacon

Celery Root Potato Dumplings Filled with Spring Onions and Bacon

April 24, 2012
Author Notes

With our wonderfully early Spring, I was thrilled that our lovage made it through the winter and came up next to our spring onions. I wanted to pair the two , and while experimenting with celery root, decided to combine the spring onions with bacon as the surprise at the heart of some celery root and potato dumplings. Celery root and lovage are very similar in flavor, and the lovage adds a highly perfumed punch, but if you don't have lovage, your dumplings will still be full flavored. —LE BEC FIN

  • Makes 16 dumplings
Ingredients
  • 2.5-3 ounces spring onions, white and green parts, minced
  • 1.8-2 ounces bacon,cooked medium ,chopped
  • 1 tablespoon lovage, chopped ( optional)
  • 9 ounces peeled baking potato, cut into 1/2 " slices
  • 9 ounces peeled celery root, cut into 1/2 " slices
  • unsalted butter
  • 2-3 tablespoons semolina flour
  • 4-6 tablespoons potato flour
  • 1 large egg, beaten lightly
  • kosher salt
  • unsalted butter
  • 1/2 cup hazelnuts, skinned, toasted, chopped roughly
  • 1/3-1/2 cups grated Parmesan, optional
In This Recipe
Directions
  1. Saute the scallions for a few minutes in hot melted butter. Remove from heat and combine in bowl with bacon and lovage. Set aside.
  2. In a tiered chinese aluminum steamer, fill one tier with one layer of celery root and another tier with a layer of potato. Steam 8-20 minutes til totally soft.(Alternatively, place each in its own saucepan with some boiling water, cover and cook til soft .Drain.) Transfer the hot potatoes to a bowl , and mash til smooth with a potato masher or ricer.Puree the hot celery root in a processor. Combine the two; add egg and mix thoroughly. Add flours, S and P. If dough is too sticky, add more flour.
  3. With wet hands, take up about 3 Tablespoons of dough , roll it into a ball and flatten into a 4" wide disc in your palm. Put about 1 teaspoon of bacon filling in the middle, fold over, pinch and form into a ball, smoothing and sealing all cracks and seams with some water. Continue til dough is used up.
  4. In a wide shallow straight sided pan, heat 3-4" of water(or chicken stock) to a boil. Turn heat down to below a simmer (about 195 degrees F).Add dumplings (water will cool) and adjust temperature back up to 195 degrees. Do not let water simmer. Cook about 20 minutes til dumplings rise to surface. Remove with a slotted fish spatula and keep warm.
  5. In a thin coat of hot melted butter, saute dumplings a few minutes.Remove from pan and set aside. Add hazelnuts to hot butter and toast a few minutes. Serve dumplings topped with hazelnuts and optional cheese, as an entree or side dish.
  6. Note: If dough is too soft or crumbles in cooking, add some flour and knead in thorooughly.
  7. Alteratively: Bring to boil a wide pot of water 3-4" deep. Turn down to below simmer, add dumplings, cover, turn off heat and let sit,(no peeking) for 20 minutes.

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  • BoulderGalinTokyo
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    LE BEC FIN
Review
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.