Potato Dumplings with Mushroom Filling, Fried Apples and Witch Sauce

Boil the potatoes in their skins. Then immediately peel and mash with the potato press.

Mix the potato mixture with the egg, 2 tablespoons of potato starch, salt, a little nutmeg and 2 tablespoons of semolina. The dough shouldn't be kneaded for too long, just until all the ingredients are mixed, otherwise it will become sticky.

Cut the toast slice into very small cubes and toast them in a little butter until golden brown.

Cut the chestnut boletus into small pieces and fry them in a little butter, cut the spruce needles very finely and add them to the mushrooms (they give a wonderfully resinous aroma, if you don't dare, take rosemary, but less of it) the moisture should be completely fried out become. Cut the onion and garlic into very fine pieces and fry them briefly. Then season the mushrooms with salt and black pepper.

Bring plenty of water to a boil in a large saucepan.

Now mix the mushrooms evenly with the croutons.

Wet your hands. Remove a portion of the potato dough (like a large egg) and flatten it in one hand, place a teaspoon of mushroom filling in the middle and close the potato dough all around, shape the dumpling into a round shape, dust with a little potato flour and press firmly all around. Process the entire potato dough in this way.

Salt the cooking water well. Put the dumplings one at a time in the gently boiling water and reduce the heat so that it only simmered very gently. Now let it stand for about 15 minutes, when the dumplings float on top, they are ready (if necessary, take one out to test it and cut it open).

While the dumplings are cooked, core the apple and cut into smaller cubes. Fry the apple cubes in butter (they should stay firm to the bite!) And season with a little salt, pepper and a splash of lemon juice, then add the thyme and stir in a little cold butter. Keep warm.

Clean the witch's buds and cut them into beautiful slices. Dice the onion and garlic and fry everything together in a little butter, the mushrooms should turn golden brown. Then mix with the milk, a little cream and crème fraîche to a creamy sauce and season with salt and black pepper. Stir in some lemon zest.

Place the witch sauce on the preheated plate and top with one or two dumplings, then distribute the apple cubes on top of the dumplings. Finely chop the parsley and sprinkle over the witch sauce. Finished!