Crispy Mashed Potato Cappelletti

For the filling…

1 lb golden potatoes, quartered

1 head garlic, roasted and mashed

3 tablespoons butter

A dash of cream/milk of choice

Salt and pepper to taste

Submerge the potatoes in cold, lightly salted water. Bring to a boil, cover, and cook until fork tender, about 20-25 minutes (reduce heat to prevent boiling over as needed). Drain and, while warm, remove the skins and pass through a ricer or mash with a fork. Return to the pot and add the roasted garlic, butter, and cream over low heat. Gently combine and season to taste with salt and pepper. Allow to cool, then transfer to a bowl or piping bag and refrigerate until ready to use. You can also use your favorite mashed potato recipe!

For the dough…

Combine 300 grams ‘00’ soft wheat or all-purpose flour and 50 grams rye flour (optional; or use 350 grams soft wheat) with 100 grams egg (about 2 whole eggs), 75 grams water and 25 grams full-fat sour cream in a food processor. Pulse until the liquid is evenly distributed and a pearled couscous-like texture forms. Transfer to a flat surface and knead into a smooth ball, about 5 minutes. Wrap tightly in plastic and allow to rest at room temperature for 30 minutes.

Time to shape…

Roll a portion of the dough into a semi-thin sheet, setting 5 or 6 on my KitchenAid. Cut out circles of desired size (mine were about 2.5 inches) and add a dollop of filling to the center, about 1-2 teaspoons, making sure there’s a solid rim of dough around it to prevent bursting.

Fold the circle in half over the filling to create a half-moon, making sure to press out any air pockets and seal firmly. Make an indentation in the bottom center of the filling with the side of your finger, then bring the bottom two corners around in a circular motion toward the front and pinch firmly to seal. The dumpling should stand up on its own. Repeat, repeat, repeat!

Finishing touches…

Boil the dumplings in well-salted water. Serve as-is with a dollop of sour cream, fresh dill, and olive oil or melted butter, or pan fry the bottoms in vegetable oil until crisp, about 5 minutes, and serve similarly. Enjoy!