First make the mass for the potato dumplings. To do this, peel the potatoes and cut them into cubes.
Put water in a large pot and salt. Put the diced potatoes in the cold water and bring to the boil. Cook over medium heat until potatoes are tender, about 10 minutes.
Drain the soft potatoes and press them into a bowl through a potato ricer while they are still hot. If you don't have a potato ricer, you can use a potato masher to mash the potatoes into a very fine mass.
Press the potato mixture into the bowl with a large spoon and divide into four equal parts. Lift out one of these parts and fill the “free” quarter with potato flour.
You don't have to weigh the potato flour. The ratio of potatoes to potato flour is important. Therefore it works well to fill up ¼ of the removed potato mixture with potato flour.
Now add oil and salt and stir with a spoon until the mixture has cooled down a bit. Then knead briefly (approx. 1-2 minutes) to form a smooth dough and set aside while the filling is being prepared.
For the filling, peel and finely dice the onions and garlic cloves.
Clean the mushrooms with a brush and also cut into fine cubes.
Heat the olive oil in a pan over medium-high heat and sauté the onions and garlic until the onions are translucent. Then increase the heat, add the mushrooms and thyme sprigs and sear for a few minutes, then reduce the heat and sear for another 5-6 minutes.
Add tomato paste to the mushrooms and roast briefly, then deglaze with red wine and season with salt and pepper.
The filling should hardly contain any liquid so that the dumplings can be filled well. If the filling is still too runny, leave it on the stove until the excess water has evaporated.
The dumpling mixture should have cooled by now. If you want dumplings of the same size, you can weigh out about 75g of mass per dumpling and divide the mass into about 17 pieces.
Flatten a piece of the dumpling mixture in your hand and put about 2 teaspoons of mushroom filling in the middle. Close the dumpling carefully and roll into a ball with your hands.
When all the dumplings are formed, put water in a large saucepan. Add 1 tsp salt and bring to the boil. When the water is boiling, reduce the heat slightly, add the dumplings (preferably in two portions) and leave to soak. The water should no longer be bubbling when the dumplings are steeping in it.
After about 10 minutes, the dumplings will float to the surface. Let them steep for another 5 minutes until ready to drain.
A vegan gravy goes perfectly with the dumplings! Or you fry them briefly in a little oil in the pan and serve with some fried mushrooms.