Potato Dumplings Filled with Mushrooms

Ingredients

• 150 g shiitake mushrooms
• 150 g button mushrooms
• 1 tbsp butter
• Salt
• ground pepper (freshly ground)
• 100 g cream cheese (natural, double cream level)
• 600 g starchy cooking potatoes
• 2 Eggs
• 2 tbsp butter
• nutmeg
• 150 g ground spelt
• liquid butter (for serving)
• 3 tbsp chives ribbons (for serving)

Instructions

1. 1.

   Clean the mushrooms by rubbing with a kitchen towel or brushing off dirt, then dice them. Heat the butter in a pan and sauté the mushrooms until they soften in their own juices; drain excess liquid and let the mushrooms cool slightly. Mix in salt, pepper, and cream cheese.

2. 2.

   Steam the potatoes until tender, peel, and mash through a potato ricer. Add eggs, butter, salt, nutmeg, and ground spelt, kneading into a smooth dough that no longer sticks to your hands. Shape the dough into a log, cut into 12 equal pieces, form each piece into a ball, then flatten slightly.

3. 3.

   Place about one‑twelfth of the filling in the center of each flattened dough ball, seal the edges, shape into dumplings, and drop them into boiling salted water. Simmer for 10–15 minutes until they rise to the surface, then lift with a slotted spoon and drain. Serve topped with butter and chives ribbons.