Ingredients for 1898 Potato Dumplings
- 1 lb potatoes
- 1/2 cup cooked ham, diced
- 1 large egg
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/4 cup rendered ham fat
- 1/4 cup finely chopped scallions
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- Chili-garlic sauce (for serving)
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How to Make 1898 Potato Dumplings
- Poach 1 lb of potatoes until tender. (While potatoes are poaching, clean up from dinner.)
- In a large bowl, mash the warm potatoes.
- Add 1/2 cup finely diced leftover smoked ham (unsalted, adjust salt accordingly).
- Incorporate 1/4 cup finely chopped scallions.
- Stir in 1 large egg, lightly beaten.
- Season with 1/2 teaspoon of black pepper (adjust to taste).
- Mix in 1/4 cup all-purpose flour until just combined. Do not overmix.
- Form the mixture into small, flat cakes (approximately 2 inches in diameter).
- Wrap the potato cakes tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
- Carefully fry the potato cakes in batches, about 3-4 minutes per side, until golden brown and crispy.
- Serve immediately with your favorite chili-garlic sauce.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
5g
Fat
7g
Carbs
8g
