Filled potato dumplings with two types of bacon
Ingredients
1 kg floury potatoes
150 g raw bacon
150 g smoked bacon
2 chopped onions
1 tsp pepper
150 g flour
3 eggs
1 tsp salt
2 liters of salt water
2 Tbsp butter for serving
Preparation
Wash and peel the potatoes...
...and cook with a little water until they are soft. Drain the water and let the potatoes cool thoroughly.
The raw and smoked bacon together with the chopped onions...
...fry in a pan, season with pepper and then let cool.
Mash the cooled potatoes...
...and mix with the flour, eggs and salt to form a smooth dough. If in doubt, add a little more flour so that the dough doesn't stick too much!
Form about 12 balls by hand from the finished dough, flatten them, make them as thin as possible around the edges, and add about 1 teaspoon of cooled bacon mixture to the middle. Then place the thin ends on top of each other and form a round dumpling.
Heat the salted water, bring to the boil and carefully place the dumplings one after the other in the boiling water and let them steep for about 5 minutes until the finished dumplings float to the top.
Melt some butter with the remaining filling and serve the finished dumplings with it. Serve with a fresh green salad or, as here, with arugula salad with apple dressing.
[Translated from here.]
No comments:
Post a Comment