Potato dumplings with spicy chestnut filling

Ingredients for 2 servings:

• 500 g potatoes
• 50 g potato starch
• 50 g wheat semolina
• 20 g butter
• some nutmeg
• 250 g chestnuts, raw, with shell
• 10 g carrot(s)
• 20 g celery
• 15 g leek
• some pepper
• some galangal
• some marjoram
• some rapeseed oil
• 1 tbsp parsley

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 20 minutes

Baby Led Weaning (BLW), without salt, from about 8 months, tastes good for the whole family

Steam the potatoes with their skins on until soft or boil them until tender. Then let the steam evaporate. In the meantime, score the chestnut skins and steam the chestnuts as well or boil them in a little water for about 20 minutes until soft. Peel and divide the slightly cooled potatoes and press them through a potato ricer onto a clean work surface. Add butter in small pieces and sprinkle with starch and semolina. Season with a little freshly grated nutmeg. Then knead everything together. Don’t overknead the dough, or it will become sticky. Let the dough rest for 30 minutes. Peel the chestnuts while they are still warm and press them through a potato ricer or garlic press. Cut the carrot, celery and leek into very small, fine cubes and fry briefly in a pan with rapeseed oil. Mix the vegetables with the chestnuts and season with pepper, galangal and marjoram. Finely chop the parsley and add to the filling. Scoop out portions of potato dough with a spoon, form the dough into a flatbread about 3 mm thick in your hands, place some filling in the center, and close the dough around it. Apply a little pressure to form the dumplings into nice round shapes and roll them in your hands. Bring a large pot of water to a boil. Carefully lower the dumplings into the hot water and let them sit in the boiling water. Once the dumplings float, they’re ready.