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🍽️ Potato Dumplings with Mushroom and Bacon Filling

349 kcal · 30 min · 4 servings

Ingredients

• 800 g floury potatoes
• 1 onion
• 150 g mushrooms
• 50 g turkey bacon
• 1 tbsp rapeseed oil
• 75 ml red grape juice
• 1 tsp dried thyme
• salt
• pepper
• 1 egg yolk
• nutmeg
• cornstarch (for working)
• 4 tbsp butter
• 4 tbsp whole wheat breadcrumbs
• 2 tbsp chive rings

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam about 300 grams of the potatoes for around 30 minutes until they are cooked through.
3. 3. Peel the onions and dice them finely.
4. 4. Clean the mushrooms and chop them finely.
5. 5. Dice the bacon finely.
6. 6. Heat oil in a pan.
7. 7. Sauté the onion cubes in the hot oil until translucent.
8. 8. Add the mushrooms and the bacon.
9. 9. Continue to sauté the mixture for 2 to 3 minutes.
10. 10. Deglaze the filling with grape juice.
11. 11. Let the liquid reduce to a simmer.
12. 12. Add fresh thyme.
13. 13. Season the filling generously with salt and pepper.
14. 14. Remove the pan from the heat.
15. 15. Let the filling cool down completely.
16. 16. Peel the remaining raw potatoes.
17. 17. Grate the raw potatoes finely.
18. 18. Squeeze the grated potatoes well in a kitchen towel.
19. 19. Catch the drained liquid.
20. 20. Wait until the starch has settled at the bottom.
21. 21. Carefully pour off the water.
22. 22. Add the collected starch to the squeezed potatoes.
23. 23. Peel the steamed potatoes.
24. 24. Press the steamed potatoes through a potato ricer.
25. 25. Add the pressed potatoes to the raw potatoes.
26. 26. Add the egg yolk.
27. 27. Season the dough with salt and nutmeg.
28. 28. Knead everything into a smooth dough.
29. 29. If the dough is too soft, add a little starch.
30. 30. Divide the dough into 8 equal portions.
31. 31. Flatten each portion.
32. 32. Place 1 to 2 tablespoons of the cooled filling in the center.
33. 33. Seal the dumplings and shape them into round balls.
34. 34. Fill a pot with water and bring it to a boil.
35. 35. Place the dumplings into the boiling water.
36. 36. Let the dumplings cook for approx. 20 minutes.
37. 37. Avoid vigorous boiling so the dumplings do not fall apart.
38. 38. Melt butter in a small pan.
39. 39. Fry the breadcrumbs in the butter until golden yellow.
40. 40. Lift the finished dumplings out of the water with a slotted spoon.
41. 41. Let the dumplings drain.
42. 42. Place the dumplings on a plate or in a shallow bowl.
43. 43. Distribute the golden brown breadcrumbs over the dumplings.
44. 44. Sprinkle the dumplings with fresh chives.
45. 45. Serve the stuffed potato dumplings hot.

Nutrition per serving

• kcal: 349
• Protein: 10 g · Fett/Fat: 18 g · Carbs: 36 g