Mozzarella dumplings with mushrooms and leek vegetables

Ingredients for 4 servings:

• 1 egg yolk
• 40 g semolina (durum wheat)
• 60 g flour
• Salt
• nutmeg
• 500 g potatoes, floury
• 2 balls of mozzarella, for filling
• 1 can of mushrooms
• 1 stalk(s) leek
• 125 ml white wine
• ½ lemon(s), juice
• 125 ml cream
• 1 tbsp butter
• 1 tbsp sour cream
• salt and pepper
• oil
• chives
• Butter, for tossing
• Parmesan, for sprinkling

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Dumplings: Boil the potatoes in salted water for 25 minutes, drain, and place on a baking tray. Steam the potatoes in the oven at 200°C (gas mark 3, fan oven 180°C) for 5 minutes. Peel the potatoes and press them through a potato ricer while hot. Add the egg yolk, semolina, and flour and mix everything together to form a light dough. Use a fork. Do not use a food processor, as this will make the dough tough. Let the dough cool slightly before shaping. Form medium-sized dumplings and fill each with a piece of mozzarella. Turn the dumplings thoroughly to prevent the cheese from escaping during cooking. Let the dumplings stand in boiling salted water for 12-15 minutes. When they float to the top, they are cooked. Vegetables: Fry the mushrooms and sliced ​​leeks in a pan with a little oil, season with salt and pepper, and deglaze with white wine and lemon juice. Pour in the cream, bring to a boil briefly, and stir in the sour cream. Sprinkle with chives. Toss the finished dumplings in a pan with butter, sprinkle with Parmesan cheese, and serve with the mushroom and leek mixture. Tip: The dough is also suitable for Maultaschen (ravioli). Let them rest for 10 minutes.