Dumplings with Mushrooms and Bacon

This is a classic German dish you find mostly in Autumn times in many restaurants. Mushrooms are having their peak season. But it is easy to cook this all year round. Mushrooms are available without running through the forest and picking them from the earth.

Cooked potatoes and some potato flour, an egg yolk and seasoning are the dough that forms the dumplings. Best prepare the dough ahead, it should be cold to work with.

recipe for dumpling dough:
1 kg floury potatoes
salt
50 g butter
80 g potato starch/flour
3 egg yolks

recipe for the bacon and mushroom sauce:
250 g button mushrooms
200 g oyster mushrooms
60 g bacon
1 tbsp oil
2 slices of toast
2 tbsp butter
2 small onions
1 spring onion
3 cloves of garlic
1 tsp thyme
1/2 tsp Pul Biber
salt and pepper
1/2 smoked paprika
200 ml double cream
1 tbsp parsley

Cook the unpeeled potatoes in salted water, peel them and put them in the oven at 160 C for 7 min to dry out a bit more.
Put through a potato ricer and add the other ingredients and let it cool down completely. Be careful with the egg yolks, do not incorporate them too early.

Cut the rind off the toast and make little cubes. In a pan in some butter brown the toast.
Make the dumplings and fill them with a couple of toast pieces.
Cook in salted water for 20-25 min on low heat.

Chop the bacon and the onions and garlic. Start them in a little oil in a large pan.
When the onions are soft, add the chopped mushrooms. They will take a good while to get soft. After 5 min add some salt and season well.
When the mushrooms are done, add the double cream.