Chop the bacon and fry with the onions and sliced mushrooms until cooked, and remove half for garnish, Add the whipped cream to the pan and reduce the flame down. Add the soured cream and stir (keep warm)
Place the dumpling into your chosen container, spoon over the sauce and garnish with the reserved bacon and mushroom mix.
350 g Rindless back bacon other smoked
200 g Onions other Diced
500 g Pork minced
8 g Sea Salt
1 g Black Peppercorn
3000 g Maris Piper Potatoes other Peeled
40 g Cornflour
300 g Chestnut Mushrooms sliced
100 g Whipping Cream
500 g Set Soured Cream
For the pork mince filling: Cut 150g of bacon into small piecese and add 100g of oninon and pork mince with salt and pepper. Chill until needed
Potato mix: Take 500g of potatoes and boil ready for mashing, finely grate remaining potatoes (almost to a purée), then place into a tea towel and squeeze until all the liquid comes out (reserve the liquid for later).
once you have dried the grated potatoes, add to the mash, mix well then add the salt. It should resemble a dough at this stage. Add a little cornflour if it's too wet or the reserved water if too dry
Fill a large saucepan with three litres of water, whisk in the cornflour and bring to the boil.
Divide your potato dough into 10 portions and flatten slightly to an oval shape. Divide your pork mix into 10 portions and put on top of the dough.
Take the mix between your hands and shape into a rugby ball, making sure there are no splits or cracks in the dough, otherwise they will burst
Gently place the dumplings into the boiling water and cook for 40-45 minutes on a simmer - do not boil. Once cooked remove, ready for serving