Mediterranean Stuffed Potato Dumplings with Mushroom Cream Sauce
Elevate your dinner table with these Mediterranean Stuffed Potato Dumplings with Mushroom Cream Sauce—an irresistible fusion of comfort food and bold Mediterranean flavors. These pillowy dumplings are made from tender, homemade potato dough and filled with a savory mixture of crumbled feta cheese, sautéed spinach, sun-dried tomatoes, and Kalamata olives, creating a burst of flavor in every bite. Gently boiled and paired with a velvety mushroom cream sauce made from earthy mushrooms, rich heavy cream, and a touch of butter, this dish is perfect for impressing guests or indulging in a cozy night at home. With easy-to-follow steps, this recipe is a delightful balance of taste and texture, garnished with fresh parsley for a stunning finish. Perfect for vegetarian-friendly menus or anyone craving Mediterranean-inspired comfort food!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg
- 0.5 cup Feta cheese
- 1 cup Spinach leaves
- 0.3 cup Sun-dried tomatoes
- 0.3 cup Kalamata olives
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 2 cups Mushrooms
- 1 cup Heavy cream
- 2 tablespoons Butter
- 0.5 cup Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Peel and chop the potatoes into large chunks. Boil them in salted water for 15-20 minutes or until tender.
Drain the potatoes and mash them until smooth. Allow them to cool slightly.
Mix the mashed potatoes with flour, egg, and a pinch of salt to form a soft dough. Add a little more flour if needed, but do not overmix.
Prepare the stuffing by finely chopping the spinach, sun-dried tomatoes, kalamata olives, and garlic.
Heat 1 tablespoon of olive oil in a pan over medium heat. Sauté the garlic until fragrant, then add the spinach, sun-dried tomatoes, and olives. Cook for 2-3 minutes until the spinach is wilted. Remove from heat and stir in the crumbled feta cheese. Set aside to cool.
Divide the potato dough into 12 equal portions. Flatten each portion and place about 1 teaspoon of the Mediterranean filling in the center. Carefully wrap the dough around the filling and shape it into a ball, ensuring the filling is sealed inside.
Bring a large pot of salted water to a gentle boil. Cook the dumplings in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Prepare the mushroom cream sauce by melting butter in a pan over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes until browned.
Pour in the vegetable broth and simmer for 2 minutes. Then add the heavy cream, salt, and pepper and cook for another 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
To serve, place the dumplings on a plate and spoon the mushroom cream sauce over the top. Garnish with fresh parsley and drizzle with a little olive oil if desired.
Nutrition Facts
Calories |
3397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.4 g | 243% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5306 mg | 231% | |
| Total Carbohydrate | 333.7 g | 121% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 24.6 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 708 mg | 54% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 6675 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
