Bone marrow potato dumplings with charred veggies

Serves 4

  1.  3 5in marrow bones
  2. 8oz ground pork
  3. 1tsp cumin
  4. 1tsp salt
  5. 1tsp white pepper
  6. 8oz shrimp
  7. 7 cloves garlic, 4 minced and 3 unpeeled
  8. 2-1/2lb russet potatoes
  9. 3 jalapenos
  10. 1 egg + 1 yolk
  11. 3/4 cup flour
  12. 3 cups quick-cooking veggies such as summer squash, red onion, bell peppers, bok choy, broccoli or asparagus
  • Roast marrow bones at 450 for 5 minutes or until marrow can be removed from the bones. Let cool and chop marrow.
  • Cook marrow with 2-3 and half of 4-5 for 7 minutes. Add shrimp and minced garlic and cook for 1-2 minutes. Cover and chill.
  • Meanwhile, bake potatoes at 375 degrees for 60-75 minutes. Mash and spread out in an even layer on a baking sheet to cool to room temperature.
  • Meanwhile, char unpeeled garlic and jalapenos in a cast iron skillet for about 10 minutes. Peel and combine to make a paste. Set aside.
  • Carefully combine potato with 10-11 and remaining salt and pepper. Roll into a 12in log and cut into 12 pieces. Flatten and fill with 2tsp of marrow mixture. There will be filling leftover.
  • In two batches, place in simmering water and cook for 8 minutes once they float to the surface. Set aside.
  • Cook veggies for 5 minutes. Add remaining filling for 2 minutes. Toss in garlic-jalapeno paste and set aside.
  • Cook dumplings for 1-2 minutes per side. Add to veggies and serve.
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