Bacon Boletus Dumplings

For the bacon porcini dumplings, first soak the dried porcini mushrooms in lukewarm water.

For the dumpling dough, boil the potatoes, peel them while still hot and press them through a potato ricer. Mix the mixture with the remaining ingredients, preferably with your hands, to form a dough.

Let the dough rest a bit and in the meantime prepare the filling. Take the mushrooms out of the water and let them drain. Dice the mushrooms as well as the onion, garlic and bacon.

First sauté the onion and bacon in a pan with a little oil, then add the garlic and mushrooms and let them sauté a little more.

Stir in the flour as a binder and season with parsley, salt and pepper. Form 16 balls from the mixture. Now divide the dumpling dough into 16 parts.

Flatten each part (the dough won’t stick with wet hands!), place a dumpling filling ball on top and shape into a dumpling. Cook the bacon and porcini mushroom dumplings for about 15 minutes in lightly simmering water, drain and serve.

Preparation Tip:

The bacon and porcini dumplings went well with pork or surbraten.

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