Peruvian-style Pršunate with Aji Amarillo Sauce

Ingredients

In this Peruvian adaptation of Pršunate, we incorporate traditional Peruvian spices and flavors to give the dish a distinct Andean twist. The addition of aji amarillo paste and Peruvian spices infuses the dumplings with a unique flavor profile, setting it apart from the original Croatian version. We alse have the original recipe for Pršunate, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and boiled 500g (1.1 lb) potatoes, peeled and boiled
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon aji amarillo paste 1 tablespoon aji amarillo paste
• Salt, to taste Salt, to taste
• Oil, for frying Oil, for frying
• For the Aji Amarillo Sauce: For the Aji Amarillo Sauce:
• 2 aji amarillo peppers, deseeded and deveined 2 aji amarillo peppers, deseeded and deveined
• 2 cloves garlic 2 cloves garlic
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 2 tablespoons lime juice 2 tablespoons lime juice
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 1g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, mash the boiled potatoes until smooth.
2. 2.
   Add the flour, ground cumin, paprika, aji amarillo paste, and salt to the mashed potatoes. Mix well until all the ingredients are fully incorporated.
3. 3.
   Dust a clean surface with flour and transfer the potato mixture onto it. Knead the mixture gently until it forms a smooth dough.
4. 4.
   Divide the dough into small portions and roll each portion into a long rope, about 1 cm (0.4 in) thick.
5. 5.
   Cut the ropes into small dumplings, approximately 2 cm (0.8 in) in length.
6. 6.
   Bring a large pot of salted water to a boil. Drop the dumplings into the boiling water and cook for about 5 minutes, or until they float to the surface.
7. 7.
   While the dumplings are cooking, prepare the Aji Amarillo Sauce. In a blender, combine the aji amarillo peppers, garlic, vegetable oil, lime juice, and salt. Blend until smooth and creamy.
8. 8.
   Drain the cooked dumplings and transfer them to a serving dish. Drizzle the Aji Amarillo Sauce over the dumplings, or serve it on the side as a dipping sauce.
9. 9.
   Heat oil in a frying pan over medium heat. Fry the dumplings until golden brown and crispy on the outside.
10. 10.
    Serve the Peruvian-style Pršunate hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Aji Amarillo Paste — Aji amarillo paste is a key ingredient in Peruvian cuisine. If you can't find it in your local stores, you can make your own by blending together fresh aji amarillo peppers, garlic, and a small amount of vinegar or lime juice.

Tips & Tricks

• To achieve a fluffy texture in the dumplings, make sure not to overmix the dough.
• Adjust the spiciness of the Aji Amarillo Sauce by adding more or less aji amarillo peppers according to your preference.
• For a crispy exterior, fry the boiled dumplings in hot oil until golden brown.

Serving advice

Serve the Peruvian-style Pršunate as a main course accompanied by a fresh green salad or steamed vegetables. The Aji Amarillo Sauce can be drizzled over the dumplings or served on the side for dipping.

Presentation advice

Arrange the golden brown dumplings on a vibrant plate and drizzle the Aji Amarillo Sauce over them. Garnish with fresh cilantro or parsley for a pop of color.