Summary

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

1. Leave out the bacon cubes without fat and slowly fry them on a low to medium heat until crispy.
2. 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.
3. Let cool slightly and form 8 dumplings with wet hands.
4. 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.
5. Put the dumplings in boiling salted water, turn down the power and let simmer on a low flame for 15-20 minutes.
6. When they float on the surface, remove and drain.
7. 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.