Wash potatoes thoroughly and cook in boiling water for about 25 minutes. In the meantime peel and finely dice the onion. Dice the bacon as well. Crush pimento in a mortar. Clean and trim the mushrooms and cut them into thin slices.
Heat 1 tablespoon of oil in a pan, add bacon and fry for about 1 minute. Add half of the onion and pimento and fry until translucent, turning, remove. Heat 1 tablespoon of oil in a hot frying pan. Fry the mushrooms in it. Add the rest of the onion and fry briefly. Season with salt and pepper. Take out and let cool down
Drain the potatoes, remove the skin and press the hot potatoes through a potato press. Add egg yolks, salt and nutmeg and knead immediately. Allow to cool slightly, knead in flour. Form potato mixture into a roll with floured hands (dough sticks a little bit). Cut into 12 slices of the same size
Place one slice of dough on each well floured palm, add 2 teaspoons of filling to each and shape the potato dough into a dumpling around it. Process the rest of the filling and the remaining dough in the same way. There should be 6 dumplings with bacon filling and 6 with mushroom filling
Place the dumplings in boiling salted water and cook for 20-25 minutes. Wash herbs, shake dry. Pluck off leaves and chop finely, except for something to garnish. Melt butter, season with salt and pepper, stir in herbs
Carefully lift the dumplings out of the water and let them drain. Sprinkle with the herb butter and garnish with the herbs set aside. Add the cranberries. Serve with a salad of lettuce hearts