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🍽️ Potato Dumplings with Mushroom Ragout

576 kcal · 30 min · 4 servings

Ingredients

• 250 g mealy-cooking potatoes
• salt
• 1 cube yeast
• 1 pinch whole cane sugar
• 200 ml lukewarm milk (3.5% fat)
• 170 g spelt flour Type 630
• 2 tbsp spelt flour Type 630 (for working)
• 80 g melted butter
• 80 g potato starch
• 4 egg yolks
• 800 g mixed mushrooms (e.g. chanterelles, chestnut mushrooms, porcini, button mushrooms)
• 1 onion
• 1 clove garlic
• 5 g parsley (1 handful)
• 2 tbsp rapeseed oil
• 250 ml poultry broth
• 250 g whipping cream
• pepper

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small pieces.
3. 3. Boil the potato pieces in salted boiling water for 15 to 20 minutes until tender.
4. 4. Drain the water and let the potatoes steam dry for a moment.
5. 5. Press the warm potatoes through a potato ricer into a large bowl.
6. 6. Mix the yeast with the sugar and the lukewarm milk.
7. 7. Let the yeast mixture rise in a warm place for about 15 minutes.
8. 8. Add the yeast mixture, flour, half of the salt (1/2 tsp), liquid butter, starch, and egg yolks to the potatoes.
9. 9. Knead the ingredients into a smooth dough.
10. 10. If necessary, work in a little more milk or flour to achieve the right consistency.
11. 11. Let the dough rise in a warm place for 45 minutes.
12. 12. Clean the mushrooms thoroughly and trim the stems.
13. 13. Leave the mushrooms whole, halve, or quarter them depending on their size.
14. 14. Peel the onion and garlic and chop them finely.
15. 15. Wash the parsley, shake it dry, and chop it.
16. 16. Heat oil in a large pan.
17. 17. Fry the mushrooms in 2 to 3 batches for 3 minutes over medium heat.
18. 18. Remove the fried mushrooms from the pan and set them aside.
19. 19. Add the chopped onion and garlic to the same pan.
20. 20. Sauté the onion mixture for 3 minutes.
21. 21. Pour the broth and cream into the pan.
22. 22. Let the sauce simmer slightly until it thickens.
23. 23. Add the fried mushrooms back into the sauce.
24. 24. Season the ragout with salt, pepper, and the chopped parsley.
25. 25. Let everything cook for another 3 minutes.
26. 26. Remove the pan from the heat and let the ragout cool down slightly.
27. 27. Grease a large ovenproof pot with a little butter.
28. 28. Fill the mushroom ragout into the prepared pot.
29. 29. Knead the dough briefly on a floured work surface again.
30. 30. Shape the dough into a long roll.
31. 31. Divide the dough roll into about 12 equal pieces.
32. 32. Shape each piece into a ball.
33. 33. Place the dough balls side by side on top of the mushroom ragout in the pot.
34. 34. Let the dumplings rise covered for approx. 30 minutes.
35. 35. Brush the dumplings with the remaining liquid butter.
36. 36. Preheat the oven to 180 °C (convection 160 °C or gas mark 2–3).
37. 37. Bake the dumplings in the preheated oven for 25 to 30 minutes until golden brown.
38. 38. Remove the pot from the oven.
39. 39. Serve the warm potato dumplings directly with the mushroom ragout.

Nutrition per serving

• kcal: 576
• Protein: 18 g · Fett/Fat: 36 g · Carbs: 46 g