Main dishes

Stuffed Potato Dumplings with Chanterelles

Name: Stuffed Potato Dumplings with Chanterelles
Ingredients: • 400 g starchy potatoes; • 1 egg yolk; • 1 tbsp melted Schabser butter; • 150 g flour; • Salt; • A pinch of grated nutmeg; • 2 packs Brimi Mozzarella Classic 125 g for filling; • 300 g chanterelle mushrooms; • 30 g butter; • 30 g leek or onion; • 1 clove garlic; • 1 tsp finely chopped parsley; • Salt; • Freshly ground pepper; • 8 small sage leaves; • 30 g grated Parmesan; • 40 g brown butter for drizzling

90 min

Medium

For 4 people

A tradition to savor: Tender potato dumplings filled with creamy mozzarella meet aromatic chanterelle mushrooms – a hearty autumn dish full of homey comfort and subtle refinement.

Here’s what you need:

For the potato dumplings

• 400 g starchy potatoes
• 1 egg yolk
• 1 tbsp melted Schabser butter
• 150 g flour
• Salt
• A pinch of grated nutmeg
• 2 packs Brimi Mozzarella Classic 125 g for filling

For the chanterelles

• 300 g chanterelle mushrooms
• 30 g butter
• 30 g leek or onion
• 1 clove garlic
• 1 tsp finely chopped parsley
• Salt
• Freshly ground pepper

Other

• 8 small sage leaves
• 30 g grated Parmesan
• 40 g brown butter for drizzling

Let’s go

Preparation

Stuffed potato dumplings:

Peel the potatoes, cut into large cubes, and cook in salted water. Drain and let steam off slightly (to make them drier).
Pass the potatoes through a potato ricer or hand mill, knead with the egg yolk and butter, then let cool. Knead in the flour, salt, and nutmeg.
Cut the mozzarella into 5 mm thick strips. Roll the potato dough with a rolling pin to 5 mm thickness, cut 2 cm wide and about 15 cm long strips, fill with mozzarella, and seal well.
Slightly roll the filled dough strands and cut into 2 cm long dumplings; set aside.

Chanterelles:

Clean, wash, and slice the chanterelles.
Finely chop the leek and garlic and sauté in a little butter, add the chanterelles, and briefly sauté together.
Let everything reduce, then season with parsley, salt, and pepper.

Finishing:

Cook the potato dumplings in salted water; remove with a slotted spoon and toss in the chanterelles.
Serve with sage leaves, Parmesan, and brown butter.