Potato Dumplings on Mushroom Ragout

Ingredients

• 250 g waxy potatoes
• Salt
• 1 cube yeast
• a pinch whole cane sugar
• 200 ml lukewarm milk (3.5% fat)
• 170 g spelt flour type 630
• 2 tbsp spelt flour type 630 (for handling)
• 80 g liquid butter
• 80 g potato starch
• 4 egg yolks
• 800 g mixed mushrooms (e.g., chanterelles, chestnut boletes, porcini, button mushrooms)
• 1 onion
• 1 Garlic clove
• 5 g parsley (1 handful)
• 2 tbsp Rapeseed oil
• 250 ml poultry broth
• 250 g whipping cream
• Pepper

Instructions

1. 1.

   For the dumplings peel, wash and cut potatoes into pieces; boil in salted water for 15–20 minutes until tender. Drain, let steam off briefly, then press through a potato masher into a bowl. Dissolve yeast with sugar and lukewarm milk, let rise about 15 minutes.

2. 2.

   Add the yeast mixture, flour, ½ tsp salt, 40 g liquid butter, starch, and egg yolks to the potatoes. Knead well and form a smooth dough; add more milk or flour if needed. Let the dough rise in a warm place for 45 minutes.

3. 3.

   Meanwhile clean mushrooms thoroughly, trim stems, leave whole or halve/quarter depending on size. Dice onion and garlic finely. Wash, dry, and chop parsley.

4. 4.

   Heat oil in a pan. Sauté mushrooms in two to three batches for 3 minutes over medium heat; remove. Add onion and garlic, sauté for 3 minutes. Pour in broth and cream, let simmer until slightly thickened. Return mushrooms, season with salt, pepper, and parsley, cook another 3 minutes. Remove from heat and cool slightly.

5. 5.

   Grease a large ovenproof pot with butter. Spoon the mushroom ragout into it. Knead dough again on a floured surface, roll into a log, cut into about 12 pieces. Shape each piece into a ball, place side by side atop the ragout in the pot, cover and let rise for about 30 minutes.

6. 6.

   Brush dumplings with remaining liquid butter and bake in preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 25–30 minutes until golden. Remove and serve potato dumplings with mushroom ragout.