1 tsp salt600g désirée potatoes
salt½ bunch spring onions
100g unsalted butter400g speck thinly sliced
For the dough, place flour in a large bowl and rub in the butter with your fingertips until well combined and sand--‐like in texture. Make a well in the centre and place eggs, salt and warm water inside. Using your fingers, slowly incorporate the flour into the well and mix until it forms a slightly sticky dough. If you need to, add a little extra water. Knead the dough for 10 minutes until smooth and elastic. Wrap in cling film and let rest in the fridge for at least 30 minutes, ideally overnight.
For the filling, place whole, unpeeled potatoes in a large pot of cold water. Boil gently until tender, 30-45 minutes depending on the side of the potatoes. Allow to cool slightly then peel and mash to a fine paste along with the cheese. Season generously with white pepper and salt.
Remove the dough from the fridge 30 mins before rolling. Take ¼ of the dough at a time, and using a rolling pin, roll out to 2mm thick on a lightly floured surface. The dough will be quite elastic so this may take a little patience! Use a cookie cutter or glass to cut out approx. 10cm diameter circles. Wet the edge, then place a heaped teaspoon of the filling in the centre. Fold over the dough to form a half moon shape and crimp the edges with a fork to seal. Repeat for remaining dough.
For the sauce, finely chop spring onion and place in a pot with the butter and some seasoning. Melt gently and heat, without boiling, for about 10 minutes.
For the garnish, spray a baking sheet with some oil and lay out pieces of speck. Place under a hot grill until well caramelised and crisp, turning once.
To cook the dumplings, bring a large pot of salted water to the boil. Place dumplings inside, let the water come back up to a simmer. Once dumplings have risen to the surface, continue cooking for 1‐2 minutes then remove using a slotted spoon and toss through the sauce. Serve garnished with the crispy speck.