Potato dumplings with herb-mushroom filling

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash 175 g potatoes and boil in water for about 20 minutes. In the meantime peel and wash the remaining potatoes. Hang a damp tea towel over a bowl. Rub the potatoes into it and squeeze them well.

2. 2

   Set aside pressed potato water until the starch has settled (10-15 minutes).

3. 3

   Clean the mushrooms, remove the stalk and dice finely. Peel and finely dice the onion. Wash parsley, shake dry and pluck leaves from the stalks. Cut some leaves into strips to garnish, chop the remaining leaves finely.

4. 4

   Heat the oil in a pan. Fry the onions and mushrooms for about 5 minutes. Pour into a bowl, let it cool down and add parsley.

5. 5

   Drain the potatoes, quench, peel and press them hot through a potato ricer. Mix semolina, settled starch, grated and boiled potatoes and let it swell for 5-10 minutes. Add flour, egg and butter to the potato mixture and knead everything with the dough hooks of the hand mixer, season with salt and nutmeg.

6. 6

   Form approx. 6 dumplings from the dough with moistened hands. Put some of the mushrooms in the middle and close the dumplings tightly. Let dumplings simmer in boiling salted water for about 15 minutes.

7. 7

   Remove, arrange on a plate and garnish with parsley.

Nutrition Facts

KCAL
140 kcal

CARBS
21 g

FATS
4 g

PROTEINS
5 g