German Potato Dumplings with Mushroom Gravy

Instructions

1. Place potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 to 20 minutes or until potatoes are tender when pierced with a fork. Transfer potatoes to a large bowl. Mash with a potato masher. Add ¼ cup of the flour, the flaxseed meal, nutmeg, 1 teaspoon salt, and ¼ teaspoon pepper. Massage mixture until a dough forms.
2. Shape ¼ cup dough into a tightly packed ball and roll in potato starch. Place in a covered container. Repeat with remaining dough until you have 15 balls, and refrigerate until ready to cook.
3. For gravy, in a large saucepan combine mushrooms, onion, garlic, sage, thyme, and ¼ cup water. Cook over medium-low 10 minutes or until all excess moisture has cooked off and the mushrooms start to brown, stirring occasionally.
4. Transfer ⅓ cup of the mushrooms to a small bowl.
5. Stir the remaining ¼ cup flour into the mixture in the saucepan. Cook 1 minute or until flour begins to stick to the bottom of the pan. Stir in milk; increase heat to medium and cook 5 to 10 minutes or until gravy thickens, stirring frequently. Stir in vinegar and season with salt and pepper. Stir in the reserved ⅓ cup mushrooms. Keep warm.
6. Bring a large pot of water to boiling. Using a slotted spoon, add the dumplings to boiling water 4 or 5 at a time. Cook 1 ½ minutes, then immediately transfer dumplings to a platter using slotted spoon. (Do not overcook.) Repeat with remaining dumplings.
7. To serve, place a few dumplings on a plate or in a shallow bowl. Spoon gravy over top. Garnish with parsley. Serve hot.