John Myers
Ingredients for 4 servings:
- 200 g floury potatoes
- 1 garlic clove(s)
- 1 sprig(s) rosemary, fresh
- 1 egg(s)
- 1 handful of parsley, freshly chopped
- 1 n. B. Spelt flour type 630
- 2 tbsp potato flour
- e.g. salt and pepper
- 250 g mushrooms, fresh
- 2 tbsp extra virgin olive oil
- 1 tsp butter
- e.g. salt and pepper
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes
For the dumpling mixture, peel and chop the potatoes and garlic, then cook with the rosemary sprig until soft. Once cooled, grate the potatoes and garlic. Add chopped parsley, egg, a tablespoon of potato flour, salt, and pepper, and mix with flour (no amount specified) to create a non-stick dough. Heat oil and butter in a pan and fry the cleaned and sliced mushrooms until all the liquid has evaporated. All types of mushrooms are suitable for these dumplings. To finish the dumpling, divide the dough into four pieces, flatten them, and fill with the mushrooms. Keep the remaining mushrooms warm. Cook in boiling salted water with a tablespoon of potato flour for about 20 minutes. Arrange the dumplings on warmed plates on top of the desired side dish, tear the plate open, and sprinkle with the remaining mushrooms. Serve with leeks and cheese sauce.
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