Stuffed Parsley Dumplings with Mushrooms
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dumplings:
- 200 g potatoes, floury boilin
- 1 clove garlic
- 1 sprig rosemary, fresh
- 1 egg (s)
- 1 handful parsley, freshly chopped
- 1 spelled flour type 630
- 2 tablespoon potato flour
- salt and pepper
For the filling:
- 250 g mushrooms, fresh
- 2 tablespoon extra virgin olive oil
- 1 teaspoon butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the dumpling mixture, peel and chop the potatoes and garlic and cook with the sprig of rosemary until soft. After cooling, grate the potatoes and garlic.
- Add chopped parsley, egg, a tablespoon of potato flour, salt and pepper and make a non-sticky dough with flour (no amount possible).
- Heat the oil with butter in a pan and fry the cleaned and sliced mushrooms in it until all the liquid has evaporated. All types of mushrooms are suitable for these dumplings.
- For the dumpling finish, divide the dough into four parts, press flat and fill with the mushrooms. Keep the remaining mushrooms warm. Let simmer in boiling salted water with a tablespoon of potato flour for about 20 minutes.
- Arrange the dumplings on warmed plates on the desired side dish, tear it up and sprinkle with the remaining mushrooms.
- Leek vegetables and cheese sauce go well with it.
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