Combine flour, water, eggs in a mixer, such as Kitchen Aid, and stir on low/medium until combine. Scrap sides, once fully combine stir until the dough starts to pull away from the bowl 3-7 minutes.

In the meantime, chop up potatoes, mushrooms, onion. Steam in a steamer basket the potatoes for 15 minutes. In a small pan add olive oil and sauté onions and mushrooms. Once fully cooked, mince. Once potatoes are fully cooked drain water, return potatoes to the pot and mash. Add cooked minced onion & mushroom and uncooked sausage to potatoes and combine thoroughly. Let cool to be able to handle by hand.

Pour out on top a well-floured surface, we LOVE using our John Boos Board! Kneed lightly to incorporate more flour if needed to be able to roll out to the dough. Roll out to about ¼ inch thick.

Fill large pot with water and a little olive oil and bring to a boil.

Use a 2-3 inch round cookie cutter to cut out circles. Spoon the filling mixture on to the circle leaving plenty of room to fully close up the dumpling. If needed wet side of dough, fold in half and then pinch sides together, take both end of the dough and push together and pinch to make the dumpling slightly more round shaped. Place on floured plate. Continue until all dumplings are stuffed.

Add half of dumplings to the boiling water and cook for about 3-4 minutes or until the dumplings float to the top. Remove and add 2nd half of dumplings.

Plate- add 10 dumplings or as many as you would like to a bowl and finish off by topping with siracha, sour cream, curry powder, & parsley. Enjoy!