Black Pudding Potato Cakes recently posted by Mr. Three-Cookies (from Three Cookies blog) inspired me to try something new with my beloved black pudding. Looking through the content of my freezer I found a piece of black pudding (I always keep some in case of an urgent craving) and I also realised I still had wonton skins, leftover from my Baked Wonton Chips. Black pudding dumplings seemed an obvious solution.
I wanted to obtain a crunchy result, but since black pudding is already quite rich, instead of frying, I baked them in the oven (they were slightly tougher than deep-fried dumplings, but crunchy and excellent). I love my black pudding hot, so after removing the casing I mixed it with gochujang (Korean chili paste). In case you have never tested this mixture, black pudding and gochujang go perfectly together (I have been enjoying this combination for years). We had these dumplings with green salad for lunch, but they would make a perfect bowl of snacks for a party too. I was very happy with this improvised dish and strongly recommend these dumplings to all my fellow fans of black pudding. Thank you, Mr. Three-Cookies, for the inspiration!
TIPS: Many people are put off black pudding because their first experience involves a supermarket cheap product. It is not easy to make a good, well seasoned black pudding, so if you have never tasted it, I strongly advise getting it from a really good butcher. It’s also wise to ask a black pudding fan for recommendation because in some countries certain good quality brands can also sell good black pudding.
Black pudding or blood sausage exist all around the world, but they are slightly different in every country or even region. British, Polish or Hungarian are quite solid because they contain rice, buckwheat, barley or oatmeal as fillers. In most regions French boudin noir is quite soft and smooth (onions and breadcrumbs and/or cream are fillers, but the texture remains custardy). Personally I prefer the denser black puddings, so when I have only the French one, I mix it with cooked buckwheat or barley to fill the dumplings. If you prefer the delicate, smooth texture, you don’t need to add anything, of course.
You don’t have to add any hot spices if your black pudding is already hot or if you don’t like hot dishes. You can add any herbs or spices of your choice too.
Accidentally these dumplings tasted great with my recently posted Pineapple and Chili Jelly (any sweet & hot jelly or sauce is in my opinion perfect with black pudding).
Preparation: 20 minutes
Ingredients (serves two):
14 – 16 dumpling skins (I used wonton wrappers/skins)
200 g (7 oz) black pudding or, if you have soft, smooth French type of black pudding and wish to make the filling denser: 100 g black pudding + 6 – 7 slightly heaped tablespoons cooked buckwheat, rice or oatmeal…
2 tablespoons gochujang (Korean chili paste) or 1 tablespoon powdered chili (neither is obligatory, of course)
oil (I have used chili oil)
Remove the black pudding’s casing. Put the filling in a bowl and combine with gochujang or chili and additional filler if you wish.
Preheat the oven to 180°C.
Prepare a small bowl or glass with cold water.
Put several dumpling skins on a chopping board (or any other clean surface).
Brush their edges with water (about 1 cm thick).
Place a well-heaped teaspoon of the black pudding filling in the middle.
Close the dumplings, pinching the edges and forming triangles or half-circles if you have round dumpling skins.
Repeat with the remaining wonton skins.
Place the dumplings on a sheet of baking paper.
Brush them with oil at least on the upper side (you can do it on both sides).
Bake for 10 – 15 minutes until they are golden. (Every oven i different, so watch your oven frequently after the first 5 minutes because they burn easily and quickly!).