Potato Soup with Curried Pork Dumplings

Yield: 12 servings

Soup:
2 Tbsp. olive oil
3 medium carrots, peeled and diced
1 large onion, diced
2 leeks, cleaned and diced
6 cloves garlic, minced
3 lb. russet potatoes, peeled and quartered
1 large sweet potato, peeled and quartered
3 qt. chicken stock
½ cup coconut milk
¼ cup chopped cilantro
2 Tbsp. brown sugar
2 tsp. fish sauce (or salt, to taste)

Dumplings:
3 lb. pork shoulder, ground
2 eggs
6 kaffir lime leaves
2 Tbsp. red curry paste

Garnish:
2 leeks, cleaned, cut into ¼” slices
4 green onions, julienned
12 eggs, cooked sunny-side up

For soup: In large saucepot over medium high heat, heat the oil. Add carrots, onion, leeks and garlic; cook, stirring occasionally, until just tender, about 5 minutes. Add potatoes and chicken stock and simmer until potatoes are tender, about 15 minutes. Add coconut milk, brown sugar, cilantro, red curry paste and fish sauce; heat to simmer. Puree with immersion blender or in batches in large blender until smooth.

For garnish: In ice water, soak green onion julienne for 15 minutes, or until curly. Set aside. Fry leek slices until crisp. Set aside.

For dumplings: While potatoes are cooking, in mixer or food processor blend pork, egg, lime leaf and curry paste to a smooth paste. Portion into ¼ oz. dumplings. Fry in fryer, or in skillet with oil, until golden brown.

To serve: Fry eggs sunny-side up. Spoon soup, about 2 cups per portion, into heated serving bowls. Top each bowl with a sunny-side up egg, 3 pork dumplings, fried leek slices and curled onions.

Recipe: Washington State Potato Commission