Potato Dumplings Stuffed with Mushrooms

For the filling, trim and clean both the mushrooms (rub with a paper towel rub) and cut into cubes. Heat butter in a pan and saute the mushrooms in it. Cook the mushrooms while stirring in its own juices until soft, drain any remaining liquid and allow the mushrooms to cool slightly. Season with salt and pepper, and mix in the cream cheese.

For the dumplings, steam the potatoes until soft, peel and press through the ricer. Add the eggs, butter, nutmeg and ground spelt to the mashed potatoes, season with salt, and knead into a well moldable dough (it should not be sticky). Shape the dough into a roll and divide into 12 pieces. Shape each piece into a ball, flatten, place the filling equally over each, and shape into dumplings.