Potato Dumplings Filled with Chestnuts, Mushrooms and Diced Ham

by Editorial Staff

Summary

Prep Time	35 mins
Cook Time	20 mins
Total Time	55 mins
Course	Side Dish
Cuisine	European
Servings (Default: 10)

Ingredients

1 ½ kg dumpling dough, homemade or on the cooling shelf
150 g mushrooms, brown
125 g chestnut (s), cooked, vacuum-sealed
125 g diced ham, lean
some oil

Potato Dumplings Filled with Chestnuts, Mushrooms and Diced Ham

Instructions

Clean the mushrooms, dice them and fry them in a little oil. Add the ham cubes and fry until they are hot and lightly brown. Let cool and mix in the chestnuts, now crumbled or finely diced.
Shape the dumpling dough into a circle in your hand, put approx. 1 teaspoon of the filling in the middle and shape into a dumpling. Depending on the size of the dumplings, 15-20 dumplings should come out.
Put the dumplings in boiling salted water, bring to the boil briefly and simmer over low heat. The cooking time again depends on the size and is approx. 15-20 minutes.
The dumplings are suitable as a side dish, e.g. for roasts. Leftovers can be cut into slices and processed into casseroles. Remnants of the filling can be added to the gravy.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.