Sesame dumplings with mushrooms

Ingredients for 2 servings:

• 500 g potatoes, floury
• 20 g sunflower seeds
• 30 g sesame seeds
• 1 tbsp butter, softened
• 40 g flour
• 2 eggs
• 80 g mushrooms
• e.g. salt and pepper
• e.g. nutmeg, grated
• 1 tbsp butter
• 1 tbsp flour
• ¼ liter of milk
• 1 tbsp sesame seeds
• 2 tbsp cream cheese
• 40 g Parmesan, grated
• some salt and pepper
• possibly salad (some lettuce leaves)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian, for sesame lovers, also suitable as a starter

Boil the potatoes with their skins on, peel, and mash finely. Roast the sunflower seeds and sesame seeds in a pan. Mix the potatoes with the roasted seeds, add the butter, flour, and eggs, and knead well. Season with salt, pepper, and nutmeg. Dice the mushrooms and add them to the mixture. Form dumplings from the mixture (about 8) and let them simmer in water for about 15 minutes. For the sauce: Heat the butter, stir in the flour, and deglaze with milk. Bring to a boil. Then stir in the cream cheese and sesame seeds. Stir until smooth. Season with salt and pepper. Arrange the dumplings on a plate, pour over the sauce, and garnish with grated cheese. (Cheese according to your preference. I prefer freshly grated Parmesan.) A salad goes very well as a side dish. It’s also suitable as a starter. Serve a dumpling with the sauce on lettuce leaves.