For the filling
½ brown onion, diced
3 cloves garlic, crushed and chopped
2 tbsp extra virgin olive oil
150g chicken mince
½ cup mushrooms, chopped
1 bunch thyme, leaves
1 bunch flat-leaf parsley, finely chopped
Salt & pepper
3 potatoes, boiled in skin
good pinch salt
1 bunch chives
Boil potatoes and until tender with the skin on.
Sweat onion, garlic, chicken and mushrooms with olive oil for the filling. Break up the chicken with a wooden spoon, once the chicken has cooked add the herbs and season with salt and pepper. Set aside to cool.
To make the dumpling dough, press the cooked potatoes through a ricer, remove the skins. Add flour, egg and salt and stir to bring together. Use your hands to bring the dough together. Pour onto a clean surface that has been dusted with flour and knead for a few minutes. Roll the dough out into a tube and cut. Gently use your thumb to create a well in the centre, place a teaspoon of the filling into the centre of the dough. Gather the sides of the circle together and seal. Roll the dumplings in your palms to get a good ball shape.
Bring a large pot of salted water to a boil. Gently lower the dumplings into the boiling water. Gently stir the water and allow them to cook for about 5-7 minutes, when the dumplings float to the surface, they can be taken out and put in the colander to drain.