Dumplings with Cream Sauce and Cranberries

Ingredients

• 500 g potatoes
• 200 g all-purpose flour
• 1 large egg
• 1 tsp salt
• 2 tbsp butter
• 1 cup heavy cream
• ½ cup dried cranberries
• ¼ tsp black pepper

Instructions

1. 1

   Boil the 500g potatoes in salted water until fork-tender, about 20 minutes. Drain and mash until smooth, then let cool slightly.

2. 2

   Mix the mashed potatoes with 200g flour, 1 egg, and 1/2 tsp salt until a soft dough forms. Knead gently on a floured surface for 2 minutes.

3. 3

   Roll the dough into a 1-inch thick log, then cut into 12 equal pieces. Shape each piece into a small oval dumpling.

4. 4

   Bring a large pot of salted water to a boil. Drop in the dumplings in batches, cooking until they float, about 3-4 minutes. Remove with a slotted spoon.

5. 5

   In a skillet, melt 2 tbsp butter over medium heat. Add 1 cup heavy cream and 1/2 cup dried cranberries, stirring until the sauce thickens slightly, about 5 minutes.

6. 6

   Add the cooked dumplings to the sauce, tossing gently to coat. Season with 1/4 tsp black pepper and remaining 1/2 tsp salt. Simmer for 2 minutes until heated through.

7. 7

   Serve warm, spooning extra sauce and cranberries over each portion.

Tools you’ll need

• Large pot
• Skillet
• Potato masher
• Slotted spoon
• Rolling pin

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