A tasty healthy, low fat convenient and versatile meal solution. It's dough time!To your raw and mashed potatoes, add salt and enough flour to form a dough. Picture perfect indeed. There are some variations on the classic recipe, such as boiling the patty like a dumpling … News, analysis & spirituality by email, twice-weekly from CatholicCulture.org. Also really groovin’ on the presentation (The Cast and The Crew etc) and that shot of the floating dumpling! :). This is what you're aiming for:Boiled boxty, sliced, fried and eaten (among other things) with a nicely fried egg.You like? Boxty on the griddle. And thank you by the way for the wonderfully encouraging note in my blog. Boxty is a rural Irish concoction, said to have originated during the Irish famine. :) I think I’ll have me a couple spuds for dinner tonight. I love the one of the ball of dough flying through the air. And of course you’ve got my vote! and the bit about the world record holder for the largest potato dumpling! One could also use... http://en.petitchef.com/?obj=front&action=site_ajout_form, Tweets that mention Boxty, Boiled -- Topsy.com, approx. This is not bad, what I would do differently is add a good 2/3 cup of sugar. Boxty on the pan. I’ve got to try this weekend for brunch. Jeanne: the world record holder is indeed quite the dumpling – and while I wouldn’t try to make a dumpling of *that* size at home, the regular ones are quite do-able – you will have to give them a whirl sometime! You already know I voted for you, so I’m popping in to admire that gorgeous boxty again and to wish you all the best for the next round. If you don’t want to make dumplings, you can bake the dough instead. Boxty can be described as a potato cake, or sometimes a pancake, an indication of the fact that there are many recipes and variations on a theme for the dish. I made recipe... Love the idea of using them as garnish - takes bangers and mash to another level! Such great photos! I have never had boiled boxty but those buttered and fried in the pan look perfect for breakfast. gastroanthropologist: oh gosh, yes, this is perfect with fried bacon and/or fried in bacon fat instead of butter. Incredible, indeed…but what is even more incredible is the photo of you handling your dough…in mid-air! Boxty is the traditional Irish fare for Shrove Tuesday or Feast of All Saints. Do please keep the image above in mind as you read this, because I warn you, boiled boxty goes through an ugly phase. An excellent tutorial – you’ll be making the next round for sure! Pádraic Óg: But of course – and sure you’ll come in for special mention in my acceptance speech as well! So I consider this a twofer. Rinse them under cold water. I like that, even though it’s a very short ingredient list, you get to do many cooking verbs to it. Am I the only one who giggled when I saw the word “boxty”? Cristina: thanks and good luck to you too – wonder how this boxty would work with some of your tempered chocolate ? Miguel Agustín Pro (USA). I’ll admit, I’ve only eaten boxty once since we have a dearth of good Irish pubs around here (such a shame). Shape your dough into dumplings, roughly the size of a tennis ball.Compact each dumpling by throwing it forcefully from one hand to the other a few times. you truly have a niche for your blog, and i love it! Dumpling Dough: Put flour in a pan (I usually use self-rising). The boxty place in templebar is pan boxty stuffed with savory fillings. These come with a bona fide seal of breakfast approval :). Thanks for leaving such a nice comment on my blog! Consider me officially coo-coo for boiled boxty (boxtied?). The dish is mostly associated with the north midlands, north Connacht and southern Ulster, in particular the counties of Mayo, Sligo, Donegal (where it is known locally as poundy or poundies; also known as potato bread in Ulster), Fermanagh, Longford, Leitrim and Cavan. So, before long, I was mashing and grating, kneading and shaping, boiling and frying, and generally channeling my inner dumpling. Turn and cook until second side is brown, about 3 minutes. Excellent post – you got my vote for this! Good luck!! Simmer gently, covered, for around 12-15 minutes or until just fork-tender. Feast of St. Brigid, Virgin (Ireland) (NZ, Opt. Boxty (Irish: bacstaí) is a traditional Irish potato pancake.The boxty served at the Boxty House in Temple Bar Dublin, is a traditional type found in the border counties of Leitrim, Cavan and Fermanagh.In the north midlands, north Connacht and southern Ulster, in particular, the counties of Mayo, Sligo, in Donegal it is known locally as poundy or poundies. You’ve got my vote! It's a potato pancake made with flour and egg. It’s brilliant how just about anything coming out of this recipe can be ‘sliced and fried’. What a great project to be working on it looks incredible. Fiona: No need to be ashamed – I will admit to being a latecomer to the world of boxty myself! They put lumps of bacon in their loafs in Fermanagh. Work in enough flour to make a good dough and knead for a few minutes. I LOVE that picture with the dough suspended in the air, by the way. First time I see this !! I still have not had boxty, but I have yet to meet any type of dumpling that I didn’t like. I can’t vouch for the deliciousness or otherwise of the giant dumpling but mine did taste pretty good :D. Boxty is something I would love to make very soon so definitely bookmarking this! GREG, PS A tutorial on frying an egg as perfect as your would have gotten my attention too. The dough in mid-air was my proudest moment :). We would like to add it to the Petitchef.com. You’ve won me over with your beautifully boiled boxty. that is one giant dumpling. I think we will need t-shirts. It isnt just a leitrim thing. These dumplings look so fun to make and I love that photo of a dumpling seemingly defying gravity! Home of Irish food since 1989 now open for delivery and takeaway! jenn: It sure is one helluva dumpling alright :D Be sure to enjoy those spuds, now! Lori: I know how you feel about dumplings :) You’ll have to add boxty to your must-try list next time you get to Ireland. :-). I know you’re going to be there … for a long, long while. Wow, that world record holder is quite a dumpling! But I like it…I’m thinking it would also go well with black pudding? Shall be trying later :). And black pudding is a highly appropriate accompaniment. It sounds delicious. Marisa: Butter absolutely makes everything better :) And if you like the pancake version, I think you’ll love this. I am ashamed to say I have never heard of boxty. “Boxty in the Griddle” Traditionally, there are three different ways boxty can be made: in a hot pan, baked as a loaf in the oven, or boiled & shaped like a dumpling. Voted! The next day, slice your dumplings, fry in butter and eat.The fried egg is optional but highly recommended. ), Clement I; Columban; Bl. Your wonderfully informative post could not have come soon enough. and it looks yummy !! You’ll never get a man. Wash and peel the raw potatoes and grate them onto a piece of cheesecloth. Used the same procedure as Boxty Bread. Roll out thin; cut in narrow strips and pinch off pieces about an inch or so long. Looks delicious. I prefer the melt-in-your-mouth creaminess from using only mashed potatoes, so I skip the grating step. The thing is, boiled dough is never pretty, but it is thoroughly redeemed by a visit to the frying pan in the company of butter (which makes everything better). Cook over medium-low heat until boxty is golden brown on bottom and slightly puffed, about 3 minutes. Gotta love that. Once that's done, you put the grated potatoes in a clean tea towel and squeeze for dear life - you really need to remove as much liquid as you can from the spuds.Oh, and potatoes and their liquid do discolour, don't worry about it. The Steps: Wash and peel half your potatoes and cut into roughly even-sized slices, around 1-2cm thick. We would be delighted if you could add your blog to Petitchef so that our users can, as us, enjoy your recipes. That just seems wrong tbh. Welcome to the Boxty House! your boxty and eggs look delicious! Great tutorial! There are a couple of different recipes, but all contain finely grated, raw potatoes served fried. Thankfully, in the late 1850’s the potato returned to the Irish landscape & has been back ever since & with in the resurgence of traditional potato dishes, including boxty. Great pictures! 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