John Myers
Ingredients for 2 servings:
- 550 g potatoes, cooked, from the previous day
- 50 g potato flour
- salt and pepper
- nutmeg
- 40 g soy granules
- 1 garlic clove(s)
- ½ small onion(s)
- 150 g mushrooms
- 1 tbsp tomato paste
- n. B. smoked salt
- Paprika powder
- Thyme
- e.g. water, hot
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Blanch the soy granules with paprika powder, smoked salt, and a little hot water. Finely dice the onion and finely chop the mushrooms. Heat the oil in a pan. Sauté the crushed garlic and onions. Add the mushrooms. After a few minutes, stir in the soy granules. Sauté for a few minutes. Add the tomato paste. Season with salt, pepper, and thyme. Set the filling aside. Peel the potatoes and press them through a potato ricer into a bowl. Add the potato flour and spices and knead into a smooth dough. Add a little water if necessary. Divide the dumpling dough into 4 equal portions. Flatten 1 portion in the palm of your hand. Add 2 teaspoons of the filling. Fold the dumpling dough over, press together, and seal. Form into a round dumpling with wet hands. Let the dumplings cook in lightly boiling salted water for about 20 minutes, until they float to the surface. There will be some leftover soy mince filling, which can be served with the dumplings and vegetables. If you prefer sauce, add canned tomatoes to the remaining filling and serve. Horseradish sauce also goes well with this dish.
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