Prep Time: 30 minutes
Cook Time: 10 minutes
- Boil the potatoes in a large pan of salted water until very soft. Drain and set to one side to cool down and steam dry. Once cool, mash until smooth.
- Put the cold mashed potato into a large bowl. Add the flour, egg and a good pinch of salt and pepper. Using a metal spoon, bring the mixture together. Then tip it out onto a board (with a little extra flour) and knead it until all the flour is incorporated into the potato. The dough should come together and be fairly soft and springy, but not be too sticky.
- Sprinkle some extra flour onto the board and cut the dough into four quarters. Roll each piece into a long cylinder and cut at an angle into one-inch pieces. Repeat until you have used up all the dough.
- Bring a fresh pan of salted water to the boil and drop a few dumplings in at a time. It’s best to cook them in batches. Gently boil for three to four minutes. They will rise to the top once cooked. Take them out with a slotted spoon, drain and cook the rest.
- Take a large frying pan and add one tablespoon of oil and a good knob of butter. Fry the chopped sweet onions until translucent (4-5 minutes). Add the dumplings and fry until they turn golden. Throw in the mushrooms and cook for a further couple of minutes. Serve with a scattering of fresh parsley.
Number of Persons:
500g potatoes, peeled, e.g Maris Piper, or a heritage potato
250g plain flour, plus extra for dusting
1 egg, beaten
Sea salt and ground black pepper
Vegetable or olive oil
1 large sweet onion, finely chopped
200g chanterelle mushrooms (or use porcini, or chestnut mushrooms)