Bacon Dumplings with Sage Butter
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 60 g bacon, diced
- 500 potato (s), floury-boiling
- 1 egg (s)
- 50 g potato starch
- 1 medium onion (s), finely chopped
- 1 large cucumber (s)
- 2 tablespoon vinegar, lighter
- some salt and pepper
- 2 tablespoon oil, neutral
- 1 pinch (s) sugar
- 4 sage leaves
- 5 tablespoon butter
- 4 sage leaves, cut into strips
Print Recipe
Pin Recipe Instructions
- Leave out the bacon cubes without fat and slowly fry them on a low to medium heat until crispy.
- Cook the potatoes in salted water for 20 minutes, quench, peel and press or pound through the potato press. Knead with the egg, starch, bacon and a little salt.
- Let cool slightly and form 8 dumplings with wet hands.
- For the cucumber salad, wash the cucumber and slice it into fine slices. Make a vinaigrette from vinegar, oil, salt / pepper and sugar, mix with the cucumber slices and the onion. To let go.
- Put the dumplings in boiling salted water, turn down the power and let simmer on a low flame for 15-20 minutes.
- When they float on the surface, remove and drain.
- Melt butter in a larger pan and fry the sage leaves, remove and then fry the dumplings in it all around. Serve with roasted sage leaves and fresh sage strips. Serve with cucumber salad.
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