John Myers
Ingredients for 2 servings:
- 500 g potatoes, floury
- n. B. Salt
- 25 g butter
- 40 g cornstarch
- 2 medium-sized egg yolks
- e.g. nutmeg
- 8 quail eggs
- ½ liter sauce (mushroom cream sauce), in my recipes
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
Boil the quail eggs for 3 minutes, cool in ice water, and peel. Wash the potatoes and boil them in salted water with the skin on. Peel the potatoes while hot and place them in a casserole dish preheated to 120°C for about 10-15 minutes to steam the water. Then press the hot potatoes into a bowl using a potato ricer. Add the melted butter, cornstarch, egg yolk, 1 teaspoon of salt, and nutmeg, if desired, and quickly knead into a smooth dough. Place a large pot of water on the stovetop and bring to a boil. Form 4 dumplings from the dough and fill each with 2 quail eggs. Carefully place them in the boiling salted water. Reduce the heat and let the dumplings simmer in the hot water for about 12-15 minutes. Heat 0.5 liters of mushroom cream sauce. As soon as the dumplings float to the surface, they are ready and can be removed with a slotted spoon. Arrange the dumplings with the mushroom cream sauce and serve.
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