Meatless Monday: Polish Egg Dumplings with Hazelnut Butter Kale
You can use a teaspoon or a tablespoon to lay your dumplings, the first will just require a little shorter to cook and longer to use up the batter. Feel free to use almonds, macadamias, pepitas or pinenuts instead or as well as the hazelnuts in the recipe. For a dairy-free option use good quality cooking oil instead of butter.
For the Polish Egg Dumplings:
- 200 g plain flour
- 1/4 tsp baking powder
- 1/2 cup lukewarm water
- 2 eggs
- 1 tbsp butter
For the Hazelnut Butter Kale:
- 2-3 kale leaves stalks removed
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 cup hazelnuts chopped roughly if you like
- pepper to taste
To make the Polish Egg Dumplings:
Sift flour and baking powder into a medium bowl.
Melt butter in another bowl. Add water and egg to the melted butter and whisk together.
Add the mixture to the flour and mix vigorously with a wooden spoon for about 2 minutes, the dough will become smooth and elastic - in fact the longer you mix the batter, the fluffier your dumplings will be.
To form the dumplings:
Dip a tablespoon or a teaspoon in the boiling water, then scoop some of the dough onto the spoon and dip the whole thing into the pot of water again - the dumpling should come off the spoon and into the water.
Repeat the process with another 5 or so and cook until they float, then for a further minute.
Scoop dumplings out of the water and into a lightly greased bowl. Repeat until all dumplings have been cooked.
To make the Hazelnut Butter Kale:
Heat butter and oil in a medium fry pan over medium heat until melted.
Add hazelnuts and cook for a further minute.
Add egg dumplings and fry until golden brown on one side.
Add kale and stir through the dumplings and hazelnut butter. Cook until just lightly wilted.
Divide dumplings and hazelnut kale between your serving plates.
Sprinkle over with freshly ground pepper (and parmesan cheese, if serving).