Potato Dumplings with ‘Vadas’ Sauce

Ingredients:

• 250g semolina, 500g (when peeled) boiled, still hot potatoes, 60g lard or butter, 1 egg, 1/2 tsp salt 
• for the ‘vadas’ sauce: 2 carrots and parsley roots each, 1 onion, 4 tbsp cooking oil, 1 heaped tbsp sugar, 1 tsp all purpose savoury seasoning, 6–8 black peppercorns, 2 bay leaves, 200ml sour cream, 1 tbsp Univer mustard, 1 tbsp plain flour, the juice of half a lemon

1. Peel, clean and slice the vegetables for the sauce, including the onion. 

2. Pour oil into a saucepan, add the sugar and caramelise in a few minutes, i.e. heat until its colour is rusty. Be careful not to overdo searing as it will burn and turn bitter. Add the vegetables, braise together for 4–5 minutes, pour in 700ml of water, and season with the peppercorns and bay leaves. Cover and let simmer until tender over low heat. This will take around 30–35 minutes. 

3. When ready, thicken with the flour, which you will have already mixed with the sour cream and mustard until smooth. Remove the bay leaves and peppercorns, and mash the stew or let it cool and blend. Add the lemon juice for a delectably tangy flavour, and check to see if it needs any more salt. 

4. In the meantime, cook the 500g (when peeled) of diced potatoes in lightly salted water until soft, then drain. Sprinkle a pastry board with semolina and press the still hot potatoes on top using a potato masher — for this recipe, you shouldn’t wait until the potatoes cool, they have to be hot. Knead with the lard (butter), egg and salt. (You can also add small croutons made from 1 or 2 bread rolls.) Set aside for 10–15 minutes in order for the semolina to swell.

5. Flour your hands and shape 5 big round dumpling balls from the dough, and cook in slightly salty water at a low boil for roughly 30 minutes. Once ready, strain, drip and serve covered in the ‘vadas’ sauce.