Mushroom Potato Pockets
These pockets are made of potato dough and filled with Duxelles, a delicious mushroom mixture. Top with caramelized onions for the ultimate treat.
Mushroom Potato Pockets
Potato dough is a staple in Czech cuisine that can be used to make a variety of savory or sweet dishes. Potato dumplings are perhaps the most well known and you can use the same dough and fill it with all sorts of good stuff to make delicious potato pockets. The most famous are filled with plum butter, but I bring you potato pockets filled with mushrooms.
To make these, you will need Duxelles, a mixture of finely chopped mushrooms, onions, and herbs. I make mine from wild mushrooms, but you can also use store-bought—see my recipe. You will also need another key ingredient, semolina, which is a type of flour made from durum wheat, which is used to make pasta. The main difference from traditional wheat flour is that semolina is coarser than traditional flour and it is extremely high in gluten, which helps keep the shape of whatever you're making. If you try to make the potato dough with regular flour, it will fall apart during cooking.
- Prep Time: 1.5 hour
- Cook Time: 15 minutes
- Servings: 25 pockets
- Rolling pin
- Pocket pie press (about 9 cm / 3.5 in diameter)
- Round cookie cutter (about 9 cm / 3.5 in diameter)
- 800 g whole potatoes of equal size
- 350 g semolina
- 1 tbsp salt
- 2 eggs
- 1½ cups Duxelles (1 tbsp per pocket)
- 2 tbsp canola oil
- 3 medium white onions, sliced
You can me the dough right on the kitchen counter. Once you have the dough, use a rolling pin to roll it out an use a cookie cutter to cut rounds out of it.
Use about 1 tbsp of Duxelles to stuff the pockets. This recipe makes about 25 pockets. Wait until you have them all before boiling them, because they boil fast—about 6 minutes.
- Boil the whole potatoes until they are done, about 20 minutes. Drain the water and let the potatoes cool. Peel and grate them. You can boil these up to a day ahead.
- Place the grated potatoes on a cleaned kitchen counter or pastry board, sprinkle with semolina and salt. Make a hole in the middle and crack the eggs inside. Make the dough until it doesn't stick and is firm. Do not let the dough stand, because it will become diluted with the water from the potatoes.
- Bring a large pot of salted water to a boil.
- Roll the dough on a floured surface to about 5-6 mm / 0.2 in thickness. Use the cookie cutter to cut out rounds and place them onto the pocket pie press. Put 1 tbsp of Duxelles on top and press to make the pocket. Repeat with the remaining dough, re-rolling the scraps to use it all up.
- Place the pockets into the boiling water and stir once so that they they don't get stuck to the bottom of the pot. Boil until they float, about 6 minutes. When they're done, lift them out of the boiling water and place in a bowl with a bit of butter or oil to keep them from sticking together. Put a lid on to to keep them warm.
- In the meantime, caramelize the onions. Heat 2 tbsp canola oil in a heavy pan over medium heat. Add sliced onions, stirring occasionally until caramelized, about 10-15 minutes.
- Serve the hot mushroom potato pockets with caramelized onions on top. Enjoy!
Let me know what you think in the comments! I'd love to hear from you. Head to my Instagram account @fungiwoman for daily posts about my mushroom adventures. Also, check out my shop for some mushroom-inspired products and sign up for the newsletter to get updates.
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WOW! Thank you so much for sharing ~ cannot wait to try them!!!