The recipe is quite straightforward, even with pictures to ensure clarity.
However, despite the appearance of being fool-proof, I somehow managed to do something wrong!
This was the first time I had ever attempted to make anything dumpling-esque so it was always going to be an issue of trial and error.
Firstly, I don't think I squeezed enough of the water of of my grated potato, therefore I had to add nearly half a bag of flour, probably alot more than is recommended, to turn it into a maleable dough.
I cooked them for nearly an hour, beginning at a boil and then simmering.
They were tasty, especially with the fried tofu in the middle, but the inside layer of potato was underdone.
This could perhaps be due to the flour, I'm guessing because I had to put in so much flour the dough was more dense than was optimal, therefore ensuring that it would take much longer to boil.
It's difficult to know when they're done, does anyone know if there is a test to measure this? Like how you can stick a knife into a cake and if it comes out clear you know that it's cooked?
I may also have made them too big. All issues to remember for next time!
I had my palt with some fried onion, courgette and broccoli, accompanied by some brown sauce. ¡Que rico!
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