Dumplings with a filling of porcini mushrooms

Dumplings with a filling of porcini mushrooms

Ingredients for 4 persons

750g floury cooking potatoes
1 tbsp. marjoram leaves (dried)
1 tbsp. parsley leaves
400g porcini mushrooms
1 shallot
40g butter
120g Waldviertler goat´s milk cheese
(60g for the dumpling dough, 60g to sprinkle)
1 tbsp „Feine Ziege“ fresh cheese preparation
1 bunch chives
1 tbsp. balsamic vinegar
4 tbsps. olive oil
1 pinch of sugar
200 g finely ground flour+ flour to sprinkle
75g semolina
2 yolks
1 tbsp. clarified butter or vegetable oil
1 radicchio
Sea salt, black pepper freshly grounded



Bring salted water to the boil. Peel the potatoes, wash them and cook approx. 40 minutes until tender. 


Finely chop the parsley. Gently clean the mushrooms with a brush and cut the root lugs. Finely chop 70g mushrooms, peel the shallot and chop it finely as well. Melt 10g butter in a pan. Fry the chopped porcini mushrooms and the shallot for 2 minutes. Stir in half of the herbs (parsley and marjoram) and leave to cool down a little bit. 


Grate half of the Waldviertler goat´s milk cheese and stir in. Also, add the fresh cheese preparation “Feine Ziege” and season to taste with salt and pepper. 


Cut the chives into fine rolls and mix with balsamic vinegar and oil. Season with salt, 1 pinch of sugar and pepper. 


Drain the potatoes and let it stand briefly. Then press them through a ricer. Add flour, semolina, 30g butter, yolks and the rest of the herbs. Season with salt, pepper and nutmeg. Mix it together with a cooking spoon and leave to cool down until hand warmth. 


Form the mass into several dumplings, press a hole in each and fill with mushroom mass.

Bring salted water to a boil. Put in the dumplings and let them boil up briefly before reducing the heat. Simmer approx. for 10 minutes.


Cut the rest of the mushrooms into slices. Heat a pan to high temperature, melt clarified butter or vegetable oil in it, add the mushroom slices and fry until golden-brown. 


Drain the dumplings as soon they are floating on top, arrange them on a plate and place the mushroom slices on it. Sprinkle with radicchio and marinade. 


Grate the rest of the Waldviertler goat´s milk cheese (60g), cover the dumplings. Season with salt and pepper, and serve.


Preparation time: approx. 45 minutes
Level of difficulty: medium


Enjoy :-)


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