Potato Dumpling Recipe

Prepare the Potatoes

Boil the potatoes in salted water until tender. Drain and let cool slightly, then peel.

Make the Dough

Mash the potatoes and combine with flour, egg, salt, and nutmeg. Knead until smooth.

Form the Dumplings

Divide the dough into small pieces and roll into balls. Set aside.

Cook the Dumplings

Boil a pot of salted water, add dumplings, and cook until they float to the top. Remove and set aside.

Sear the Meat

Heat olive oil in a large pot. Sear the wild boar and beef cheek until browned. Remove and set aside.

Sauté the Vegetables

In the same pot, add onion, garlic, carrot, and celery. Cook until softened.

Deglaze and Simmer

Add red wine to deglaze the pot, scraping up any browned bits. Return the meat to the pot, add beef stock, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer.

Cook the Ragout

Cover and cook for about 2 hours, or until the meat is tender and the sauce has thickened.