For the filling, peel and finely dice the shallots. Clean, wash and finely dice the leek. Clean the mushrooms, possibly wash and quarter them. Finely dice bacon.
Heat 1 tablespoon of oil in a large frying pan. Fry the bacon in it until crispy, take it out and let it drain on kitchen paper. Fry the mushrooms briefly in the bacon fat. Add shallots and leek, fry for about 4 minutes more. Add bacon again, season filling with salt and pepper.
For the dip dill wash, shake dry and chop finely. Mix with yoghurt and linseed oil. Season to taste with salt and lemon juice.
For the potato and mushroom pancakes, knead the dumpling dough with starch and season with nutmeg. Form the dough into a roll (approx. 5 cm Ø), cut into approx. 24 slices. Flatten the dough pieces to round talers (approx. 8 cm Ø).
Put about 1 tablespoon of the mushroom mixture on half of the thalers. Cover with one blank thaler each and press together at the edges. Heat half of the remaining oil in the pan. Fry half of the pancakes for about 3 minutes on each side. Take them out and keep them warm in the oven (80 °C). Fry the rest of the pancakes in the remaining oil in the same way. Serve with the dip.