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1 - Boil peeled potatoes in salted water, about 1 teaspoon per half liter of water.
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When ready drain them and leave them alone to cool for about 30 to 60 minutes.
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Do not cover or do it partially.
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Shake from time to time.
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2 - In the meantime prepare the rest of ingredients.
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3 - Saute chicken drumsticks for 1 to 2 minutes, add onion and fry for the next 2 minutes.
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Do not brown the onion.
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4 - Pour in water, add mushrooms, bear's garlic, parsley leaves, salt.
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Bring to boil and simmer for 20 minutes.
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Mix cornstarch with water and add to thicken the sauce.
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Simmer for 2 minutes stirring.
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5 - In the meantime find a ricer and a medium bowl.
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Process potatoes through the ricer, and place in a bowl.
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6 - Add flour, egg, salt, and pecorino to the bowl.
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Sprinkle some white pepper.
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Mix by hand, or by wooden spoon, or by any tool which will be effective.
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Do it until well combined.
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7 - Take small portion of the mixture, and form it into ball not bigger than a walnut.
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Use your hands.
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You should have about 30 small dumplings.
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8 - Steam your dumplings for about 15 to 20 minutes.
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They shouldn't touch themselves when steamed, because they won't be good-looking.
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However if you cook for yourself, it doesn't matter.
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9 - When dumplings are ready, the sauce will be done as well.
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Recommended salad: lettuce with greek yogurt and seasoning.
