Summary

Ingredients

• 500 g potato (s)
• 40 g semolina
• 80 g cornstarch
• 5 egg (s)
• 50 g butter
• salt and pepper
• Flour
• 300 g bacon
• 1 onion (s)
• 4 tablespoon chives
• 0.5 liter ½ milk

Print Recipe Pin Recipe

Instructions

1. Cut the bacon and onions into small cubes, mix with the chopped chives and pepper, form 8 balls out of the mixture and refrigerate them.
2. Boil the potatoes, peel them and press them through the potato press while they are still hot. Add semolina, 1 egg, butter, salt and cornstarch and quickly knead everything into a dough with your hands. Shape it into a roll and divide it into 8 equal pieces. Press the pieces of dough flat with floured hands, place a bacon ball on each, seal the dough over it and form round dumplings.
3. Whisk the milk with 4 eggs and a pinch of salt well.
4. Place the dumplings in a greased pan, carefully pour the milk and egg sauce on the side (not over the dumplings) and put the pan in the oven at 180 ° C for about 1 hour until the dumplings have a nice brown surface.
5. Serve with potatoes and sauerkraut.