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

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Instructions

1. Fry the diced bacon in a pan over low-medium heat without added fat until crispy. Set aside.
2. Cook the potatoes in salted water for 20 minutes. Drain, peel, and pass through a potato ricer or mash. Mix with the egg, potato starch, bacon, and some salt.
3. Let cool for 3 minutes. Form 8 dumplings using wet hands.
4. Wash the cucumber and slice thinly. In a bowl, mix vinegar, oil, some salt and pepper, and a pinch of sugar. Stir in the cucumber and chopped onion, then let sit for 5 minutes.
5. Bring a large pot of salted water to a boil. Add the dumplings, reduce heat to low, and simmer for 15-20 minutes.
6. When they float to the surface, remove with a slotted spoon and drain.
7. Melt the butter in a large pan over medium heat. Add the sage leaves and fry for about 1 minute until fragrant, then remove and set aside.
8. Add the drained dumplings to the pan and fry over medium heat until golden on all sides.
9. Serve the dumplings topped with the fried sage leaves and fresh sage strips, with the cucumber salad on the side.