Mozzarella Potato Dumplings with Mushroom Sauce

For the mozzarella potato dumplings with mushroom sauce, first prepare the potato dough according to the basic recipe. Form a roll and cut off pieces of equal size. Flatten in the palm of your hand, place a mozzarella ball in the center and roll into a dumpling.

In a large pot, bring water to a boil, add salt and let the dumplings steep in it until they float to the top.

In the meantime, wash the leeks and cut them into fine strips. Heat some oil in a pan and sauté the leeks in it. Add the mushrooms, fry briefly and then deglaze with white wine and season with lemon juice, salt and pepper. Add whipped cream and let it thicken a bit. Stir in the crème fraîche for a creamier consistency.

Serve the mozzarella-pea dumplings with mushroom sauce.

Preparation Tip:

If you like it especially cheesy, sprinkle the mozzarella-peanut dumplings with mushroom sauce with freshly grated Parmesan cheese.

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