Cherry & Dennis Helper Habitat
German Potato Dumplings with Mushroom Ragout
德式薯仔丸子配蘑菇汁
Recipe overview
German Potato Dumplings with Mushroom Ragout is organised into twelve clear home-cooking stages with measured ingredients, heat, timing and observable doneness for a Hong Kong home kitchen.
01
Ingredients
Main ingredients
- 800 g medium potatoes
- 120 g Potato starch
- 1 piece egg
- 500 g mushroom
- 1 piece onion
- 300 ml vegetable stock
- 120 g sour cream
- 30 g butter
- 2 tbsp parsley
Seasoning
- 1 tsp salt
- 1/2 tsp Black pepper
02
Tools
- knife
- cutting board
- pot
- colander
- potato masher
- mixing bowl
- frying pan
- wooden spoon
- measuring cup
- measuring spoons
- skimmer
- serving bowl
03
Steps
Step 1
Peel and cut potatoes evenly
Peel all of the potatoes and cut them into even 3 cm pieces.
Step 2
Boil potatoes until completely tender
Cover the potatoes with cold water, bring to a boil, and cook for 15 to 20 minutes until completely tender.
Step 3
Drain and mash potatoes until smooth
Drain thoroughly and mash while hot until completely smooth with no lumps.
Step 4
Cool mash until safe to handle
Spread the mash in a shallow bowl and cool for 10 minutes, until safe to handle but still warm.
Step 5
Mix in potato starch, egg and half the salt
Mix in all of the potato starch, the egg and exactly half of the salt until a soft dough forms.
Step 6
Shape twelve even potato dumplings
Divide the dough into exactly 12 equal portions and roll them into 12 smooth round dumplings.
Step 7
Slice mushrooms and chop onion
Slice all of the mushrooms 5 mm thick and dice the onion into 1 cm pieces.
Step 8
Brown onion and mushrooms in butter
Melt all of the butter in a wide pan and brown the onion and mushrooms over medium-high heat for 7 minutes.
Step 9
Add stock and simmer the mushroom ragout
Add all of the vegetable stock, black pepper and the remaining half of the salt; simmer the ragout for 8 minutes.
Step 10
Lower dumplings into gently simmering water
Using a slotted spoon, lower all 12 dumplings into gently simmering water one by one; do not lift them out yet.
Step 11
Cook dumplings two minutes after they float
Keep all 12 dumplings in the water and cook for 2 minutes after every dumpling has floated.
Step 12
Finish ragout with sour cream and parsley, then serve with dumplings
Stir all of the sour cream and parsley into the mushroom ragout off the heat, then serve three of the 12 dumplings per portion.
Common mistakes
- Mixing starch and egg into hot mash makes a sticky dough and can cause the dumplings to break in water.
Tips
Cool the mash until comfortable to handle, shape twelve dumplings, and keep the water at a gentle simmer for two minutes after they float.
