These cucumber-flavoured potato dumplings made from fresh borage are an ideal addition to your summer menu. The borage leaves provide a mild cucumber taste that complements the flavour of freshly harvested potatoes perfectly. These dumplings can be paired with sauces of your choice or simply folded into Parmigiano or Pecorino Romano cheese for a delicious meal option. Since the wild mushroom season just started, I enjoyed mine with mushroom sauce. Great combination!

Borage Dumplings

By Zosia Culinary Adventures | Date: July 10, 2024

Preparation Time: 45 minutes

Cook Time: 5-10 minutes

Yield: approximately 150 dumplings

Ingredients:

• 1 kg all purpose potatoes

• 200 g fresh borage leaves

• 350 g semolina flour

• 1 egg

• 1 tablespoon butter

• a pinch of salt

• borage starry blue flowers for garnish

• sauce of your choice

Instructions:

1. Wash the potatoes thoroughly to remove any dirt, ensuring to retain the skin for extra nutrients and flavor. Boil them in a pot of water until they are tender enough to be easily pierced with a fork.

2. Wash the borage leaves thoroughly under cool running water to remove any dirt or debris. Blanch the leaves gently in a pot of boiled water for about a minute until they are just tender. Once softened, carefully transfer the leaves to a blender and process them into a velvety smooth puree. Treat this delicate puree with gentleness to preserve its exquisite flavor profile intact until ready to use.

3. Peel the hot potatoes before they cool down, then use a potato ricer to press them into a smooth texture.

4. Combine butter, semolina flour, pureed borage, egg, and salt into potato mixture. Knead until smooth.

5. Divide dough into 4 pieces. Roll each piece into a long log and cut into 2x1 cm pieces that resemble little hooves.

6. Makes sure to dust your working table with plenty of flour to prevent from dough sticking to the table. I like using my pizza peel for easier handling of dumplings.

7. Drop the dumplings into a large quantity of boiling salted water. When they float to the surface , let them boil for 15 seconds, then remove with a slotted spoon.

8. Serve borage dumplings topped with beurre noisette (brown butter) and grated cheese or sauce of your choice. My hubby and I enjoyed them with wild mushroom sauce. Garnish with borage starry blue flowers.

Nutrition Facts per One Serving (12 pieces)

no sauce:🧡

Calories 150 | Fat 2.3 g \ Saturated Fat 1 g\ Cholesterol 34 mg\ Sodium 45 mg\ Total Carbohydrate 46.8 g\ Dietary Fiber 2.8 g\Total Sugars 2.6 g\ Protein 9.1 g \ Vitamin D 4 mcg\ Calcium 45 mg\ Iron 3 mg\ Potassium 763 mg