Potato dumplings with potted shrimp

60 minutes


Potted shrimp butter

  • 250g of brown shrimp
  • 100g of butter
  • 1/4 tsp ground mace
  • 1 pinch of cayenne pepper
  • 2 bay leaves
  • 1 pinch of paprika
  • 1 tbsp of anchovy essence

Potato dumplings

  • 1 egg
  • 1 egg yolk
  • 10g of sea salt
  • 50g of Berkswell cheese, finely grated
  • 300g of potatoes, peeled
  • 75g of strong bread flour, plus extra for dusting
  • 1 pinch of ground nutmeg
  • 1 pinch of ground mace

To finish

  • 1 lemon, zested
  • 100g of sea purslane


Set up a steamer and steam the potatoes for 20 minutes until soft all the way through. You can also bake the potatoes and scrape out the centre if you like
Meanwhile, make the potted shrimp butter. Melt the butter with the bay leaves, then add the spices and anchovy essence. When all combined, remove the bay leaves, pour the butter over the brown shrimp and allow to cool. Reserve in the pan for later
Once the potatoes are cooked, let them cool a little so they can be handled. Push them through a potato ricer and place in a large bowl. Alternatively, you can push the potatoes through a sieve
Make a well in the centre of the potato. Mix the egg, egg yolk, cheese and salt together and pour into the well. With one hand, gently start to fold the ingredients together until combined well. Add the flour and knead gently until the flour is fully incorporated and the dough is soft. Don't overmix or the dumplings will be tough – the dough should feel soft
Lay baking paper on the back of a baking tray and sprinkle lightly with flour. Cut your dough into 6 pieces and place on a lightly floured work surface. Roll each piece into a long roll roughly 2cm in diameter, then cut into 3cm pieces and place on the baking trays. Continue this process until all the dough is rolled and cut
Bring a large pan of salted water to the boil and reheat the shrimp butter gently in the pan
When all the dumplings have been cut, sprinkle them with a little more flour. Slide the dumplings into the boiling salted water and simmer for a few minutes – when the dumplings rise to the surface they're cooked. Remove from the water and toss in the sauce with the sea purslane for a minute or two until you have a nice glossy sauce. Plate the dish and finish with a grating of lemon zest