Chicken Drumstick in Chanterelle Sauce with steamed Potato Dumplings

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