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🍽️ Potato Rolls with Mushroom Filling

365 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Peel the potatoes and wash them thoroughly.
  2. 2. Place the potatoes in boiling salted water.
  3. 3. Cook the potatoes for about 30 minutes until tender.
  4. 4. Meanwhile, clean the mushrooms and slice them.
  5. 5. Peel the onion and dice it finely.
  6. 6. Heat one tablespoon of butter in a pan.
  7. 7. Fry the onions for 3 minutes over medium heat.
  8. 8. Add the mushroom slices to the onion and fry them together.
  9. 9. Wait until the liquid released by the mushrooms has evaporated.
  10. 10. Remove the pan from the heat.
  11. 11. Wash the parsley and shake it dry.
  12. 12. Finely chop the parsley leaves.
  13. 13. Stir the parsley into the mushroom mixture.
  14. 14. Season the filling with salt and pepper.
  15. 15. Drain the cooked potatoes.
  16. 16. Let the potatoes steam dry for a moment.
  17. 17. Press the potatoes through a potato ricer.
  18. 18. Let the quark drain well.
  19. 19. Mix the potatoes, quark, egg, semolina, and flour together.
  20. 20. Season the dough mixture with salt and a little ground nutmeg.
  21. 21. Shape the mixture into a long roll on your work surface.
  22. 22. Cut 16 to 24 equal slices from the roll.
  23. 23. Flatten each slice into an oval shape.
  24. 24. Place a spoonful of filling in the center of half of the oval dough pieces.
  25. 25. Cover the filled dough pieces with the remaining oval dough pieces.
  26. 26. Press the edges of the potato rounds firmly together.
  27. 27. Heat the remaining butter in a hot pan.
  28. 28. Fry the potato rounds in batches until golden brown on both sides.
  29. 29. Serve the potato rounds warm.

Nutrition per serving