Dumplings In Hunter's Sauce ~ Knodel mit JagersoBe

Knödel mit Jägersoße (Dumplings in a hunter's sauce)

It's still potato season and I still have a lot to work through! Germans have a lot of varieties of dumplings that go by many names depending on the region. These are made with mashed potatoes and a mushroom cream sauce. Simple but filling.

Ingredients:

Dumplings:

2 1/2 pounds starchy potatoes (Russet or white potatoes)

4 slices of stale crusty bread

2 tablespoons butter (more in needed)

1 tablespoon starch

2 eggs

1 teaspoon salt and pepper.

JagersoBe:

2 pounds mushrooms

1 shallot

2 cloves garlic

Salt and Pepper to taste

Thyme, 

Balsamic Vinegar to taste

Tablespoon tomato paste

1 to 2 Tablespoons flour 

Stock or water

Cream

Directions:

Boil 2.5 lbs of starchy potatoes until fork tender. Peel the skins off and put through a potato ricer (or mash until smooth) and cool completely. 

Cut 4 slices crusty, stale bread into cubes and fry in a little butter to make croutons. 

Mix into the potatoes 1 Tablespoon corn/potato starch, 2 eggs, 1 tsp salt and pepper. 

Form into a small tennis ball, add a crouton into the middle, boil 15-20 minutes. 

Remove and serve with Jägersoße.

Jägersoße.

Dice 2lbs mushrooms, 1 shallot, and 2 cloves of garlic. Cook in butter for 10 minutes. 

Add salt, pepper, thyme, and balsamic vinegar to taste. May add tbsp of tomato paste as well. 

Add 1-2 tbsp flour and cook for a few minutes. 

Add stock or water and cook until sauce forms. May add a bit of cream as well.