Ingredients with Measurements:
- 4 large potatoes, peeled and diced
- 1 cup all-purpose flour
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup breadcrumbs
- 2 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large pot
- Potato masher
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Boil the diced potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash the potatoes with a potato masher.
2. Add the flour, egg, salt, and black pepper to the mashed potatoes and mix until well combined.
3. Form the potato mixture into small balls, about 1 inch in diameter. Roll the balls in breadcrumbs to coat.
4. Melt the butter in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
5. Add the sliced mushrooms to the skillet and cook until they release their moisture and are tender, about 10 minutes.
6. Pour the vegetable broth into the skillet and bring to a simmer. Add the potato dumplings to the skillet and cook until they float to the surface, about 5 minutes.
7. Stir in the heavy cream and chopped parsley and cook for an additional 2-3 minutes, until the sauce has thickened.
8. Serve the potato dumplings with mushroom sauce hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Skillet heat: medium
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 21g
- Carbohydrates: 50g
- Protein: 10g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Sour cream can be used instead of heavy cream.
- Chopped chives can be used instead of parsley.
Variations:
- Add cooked bacon or sausage to the mushroom sauce for extra flavor.
- Use sweet potatoes instead of regular potatoes for a different flavor.
- Add grated Parmesan cheese to the potato dumpling mixture for a cheesy twist.
Tips and tricks:
- Make sure the mashed potatoes are completely cooled before adding the flour and egg to prevent the mixture from becoming too sticky.
- If the potato dumplings are falling apart in the skillet, add more breadcrumbs to the mixture to help bind them together.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the potato dumplings with mushroom sauce in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the potato dumplings with mushroom sauce in individual bowls, garnished with chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or steamed vegetables for a complete meal.
Suggested side dishes:
- Green beans
- Roasted carrots
- Caesar salad
Troubleshooting advice:
- If the potato dumplings are too sticky, add more flour to the mixture until it is easier to handle.
- If the mushroom sauce is too thin, simmer it for a few more minutes until it has thickened to your liking.
Food safety advice:
- Make sure the potato dumplings are cooked all the way through before serving to prevent foodborne illness.
Food history:
- Potato dumplings are a traditional dish in many European countries, including Germany, Austria, and Hungary.
Flavor profiles:
- Creamy, savory, earthy
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Earthy, Rich, Comforting, Hearty