Bacon Mushroom Potato Dumplings

Peel the potatoes and cut them in half. Transfer the potatoes to a pot, add water and little salt, then cover the pot and cook over medium heat for 20 minutes.

While the potatoes are cooking, dice the onion, mushrooms, and uncooked bacon.  Heat oil in a pan over medium heat, and add the bacon to saute. Add the chopped onions and stir together, then add the mushrooms and continue sauteeing ingredients. Add salt and pepper to taste and stir well, until onions turn translucent. Transfer the stir-fry into a small bowl and set aside.

Once the potatoes have cooked, pour out the water, then cook the potatoes for an additional 30 seconds to evaporate any excess water. Place the potatoes, one at a time, into a potato ricer, adding the potatoes into a bowl. Add ground nutmeg, butter, salt, black pepper, and cornstarch, then gently fold ingredients into the mashed potatoes. Blend until the potato texture is a bit sticky.

Bring a large, covered pot of water to a boil, add a bit of salt, then reduce the water temperature to 194°F/90°C.

Using your hands, roll a small amount of potatoes into a ball, then flatten with your fingers.  Spoon a little of the bacon stir-fry into the center, and fold the potatoes around ingredients until enclosed. Remove any excess potato and roll dumpling in your hands to form a smooth ball. Place on a plate and repeat the process for the remainder of the ingredients.

Place the potato dumplings, one at a time, into the pot of water on the stove. Cover the pot with a lid at a slight angle, and cook over low heat for 10 minutes, until the dumplings rise to the top.

Heat butter in a pan until melted. Add chopped parsley and stir together. Using a spider strainer, gently remove the dumplings from the pot of water and transfer them to a plate. 

Spoon the butter parsley garnish over the dumplings. Serve and enjoy!