Fried Potato Dumplings with Sauerkraut and Greens

It's not that I haven't been writing recipes lately. Not going to lie here – between all the usual workload and deep frying sushi I've been going out lots and lots. I live about 30 miles South of London, halfway between there and the coast (Brighton), so it's all too easy to jump on a train to get somewhere nice. The Boetti and Kusama exhibitions at the Tate Modern have been taking up lots of my time, and I've been trying to spend as much time as possible with the amazing friends I'm honoured to have. It's hard to strike a balance.

Let's see. What else? I'm working on an aged vegan cheddar that's pretty ace, I started making my own natto, and I'm gearing up for my favourite day of the year: Eurovision. It's my version of Christmas, which is my own personal c-word (the other one doesn't bother me in the slightest). I've got an article on Greek food in the American magazine Veg News this month, too, so May is shaping up to be pretty brilliant.

Anyway, I'm a massive fan of strongly flavoured foods, sauerkraut being just one (last week I had a grilled "cheese" with natto and sauerkraut both in the mix). Combined with my craving for greens (my diet has been largely based on MSG and deep fry lately) and something salty (a rarity for me), this idea came to me a few days ago. It's sort of like gnocchi but less fancy sounding, and it's fried so obviously it's going to work. If you're a fan of dill, chuck some in at the last minute!

Fried potato dumplings with sauerkraut and spring greens

Serves 2

Dumpling Ingredients
- 1 medium-small potato, cut into 1 inch chunks and boiled until tender
- 2 tablespoon finely chopped or mashed sun-dried tomatoes
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon coriander seeds
- ¼ teaspoon cumin seeds
- 120 g (¾ c ) flour
- 2 tablespoon non-dairy milk

Kraut and Greens Ingredients
- 5 teaspoon olive oil, divided
- 3-4 big handfuls spring greens, sliced finely
- 1 heaped cup drained sauerkraut
- 1 small red onion, halved and thinly sliced
- 2 tablespoon drained capers
- 2 teaspoon soy sauce

Directions/Method
1. Leave the potatoes to cool for a few minutes after they've been boiled and then mash the tomatoes and all spices in. Begin to knead in the flour, starting with the addition of 1 tablespoon of the soy milk. Add the rest if necessary to achieve a moderately stiff dough, a little wetter than play dough. Add extra flour or soy milk if necessary to get the balance.
2. Scoop the dough into approximate heaped ½ tablespoon balls and roll between the palms of your hands into American football (rugby ball) shapes. Boil in a large pot of water for about 5 minutes, or until the dumplings begin to float to the top. Drain and rinse quickly with cold water.
3. Heat 3 teaspoons of the oil in a large skillet (cast iron is perfect for this) to medium-high and fry the dumplings for 5-6 minutes, stirring often-ish, until browned. A little burn is okay. Remove from the pan and set aside.
4. Heat the remaining 2 teaspoons of oil and tip in the greens, onion, and sauerkraut. After a minute or two, when the greens begin to wilt, stir in the soy sauce and capers. Cook another 4-5 minutes.
5. To serve, dish the greens up and top with the dumplings. You wouldn't go wrong with a drizzle of hot sauce.