Stuffed Potato Dumplings

Ingredients

• 800 g waxy 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
• starch (for working)
• 4 tbsp butter
• 4 tbsp whole-grain breadcrumbs
• 2 tbsp chive rolls

Instructions

1. 1.

   Wash the potatoes and steam about 300 g for approximately 30 minutes.

2. 2.

   For the filling, peel and finely dice the onion. Clean and chop the mushrooms. Dice the bacon. Sauté the onion cubes in hot oil until translucent, add the mushrooms and cook for 2–3 minutes. Deglaze with grape juice and reduce the liquid. Add thyme, salt, and pepper to taste. Remove from heat and let cool.

3. 3.

   Peel the remaining raw potatoes, grate finely, and squeeze out excess moisture using a kitchen towel. Reserve the liquid and wait until the starch settles at the bottom. Carefully pour off the water and add the starch back to the potatoes. Steam the potatoes, peel them, and press them through a potato ricer into the raw mixture. Add the egg yolk and season with salt and nutmeg. Knead everything into a smooth dough; if too soft, add more starch. Divide the dough into eight equal portions. Flatten each portion, place 1–2 tbsp of filling in the center, and shape into even round dumplings.

4. 4.

   Place the dumplings in a pot of boiling water and simmer for about 20 minutes (do not boil).

5. 5.

   In a pan melt butter and toast the breadcrumbs until golden brown.

6. 6.

   Lift the stuffed potato dumplings with a slotted spoon from the water, drain on a plate or shallow bowl. Sprinkle the toasted breadcrumbs over them and garnish with chives before serving.