A delicious mushroom dish for any occasion!
Dried men’s mushrooms form a wonderfully intense fragrance. If you already crumble them before soaking, you save the chopping with a kitchen knife afterwards. The Chinese cabbage should lighten up the potato dumplings, you can replace it with cabbage, kale or possibly leeks. However, the vegetables not only make the crowd airy, but can also give off water if left too long. Therefore, prepare on the spot as soon as the vegetables are mixed in.
Crumble the mushrooms between your fingers. Put them in a large enough bowl and cover with boiling hot water. Soak for about ten minutes.
Make the potatoes in their skins like cooked, peeled potatoes. Chop the Chinese cabbage and onions very finely. Add the peeled potatoes, pressed through a press, as well as the well drained, chopped mushrooms (pour the soaking water to the roast stock).
Mix everything thoroughly, incorporating the eggs and flour. Season the mass with salt, pepper and mace (nutmeg) heartily – potatoes swallow an always again amazing mass. Stir in the parsley.
With moistened hands form flat taler, turn them in breadcrumbs on the other side and bake in clarified butter until golden brown. Drain on kitchen roll.
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