Fried Mushroom Dumplings with Cream Sauerkraut

A delicious mushroom dish for any occasion!

Make washed potatoes 20-25 min, then peel and mash while still hot. Mix with cornstarch (maizena), whole soy flour, the egg and enough milk to make a firm, smooth dumpling dough. Season the potato mixture with sea salt to taste. Clean the mushrooms, grate them and cut them into thin slices. Heat butter in a frying pan, roast mushrooms in it for 5 minutes. Add the vegetable soup and chopped parsley. Mix the mushrooms with the potato mixture and form 16 small dumplings. Soak the rinsed mushrooms in 2 liters of water for at least 30 minutes, sprinkle with sea salt and cook the mushroom dumplings for about 10 minutes. Remove the dumplings and drain them. Heat the butter in a pan and fry the mushroom dumplings in it until golden brown. For the vegetables, heat the butter in a saucepan, sauté the diced onions for 3 minutes, add the sauerkraut, the sauerkraut juice (or apple juice) and sugar, crush the juniper berries and add to the sauerkraut form, simmer gently for 20 minutes. If necessary, add a little water. Next, remove the juniper berries. Season to taste with freshly ground pepper, add crème fraîche and the paprika paste. Cut the half washed paprika into tiny cubes and finally mix with the hot sauerkraut. Top with the mushroom dumplings

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