Potato and Mushroom Dumplings

Summary

Ingredients

• 400 g dumplin douh, bouht ready-made or homemade
• 120 g mushrooms, white or brown
• 1 small onion (s), finely diced
• 3 stalks parsley, chopped
• Fleur de sel with porcini mushrooms, or just fleur de sel
• Pepper, freshly ground
• some sunflower oil for frying

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Instructions

1. Clean the mushrooms and cut them into small cubes (approx. 5 x 5 mm). Peel the onion and chop finely. Chop the parsley.
2. Heat the oil, fry the mushrooms and onion cubes in it for a few minutes, season with fleur de sel and pepper. Mix in the parsley, then mix everything with the dumpling dough.
3. Put on a saucepan with water and when it boils, add salt. Shape the dough into dumplings. To do this, remove the dough with a teaspoon (a heaped teaspoon full) and form dumplings with wet hands. Pour into the gently simmering water and when they swim up, let simmer for another 5 - 7 minutes. Lift out of the water with a sieve spoon. If you like, you can also sear the dumplings, but let them drain well!
4. The dumplings can be served as an accompaniment to the main course, but can also be used as a soup. As a main course they are enough for about 2 people, as a soup for 4.