Bavarian Potato Dumplings

by Editorial Staff

Summary

Prep Time	40 mins
Cook Time	45 mins
Total Time	1 hr 25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cook the potatoes the day before. Peel the potatoes, put them through a potato press. Mix the pressed potatoes with the potato flour and eggs well until you get an even dough. Shape into a large roll and cut into slices.
Dice the bacon and fry in a pan with the diced onion until the diced bacon is lightly crispy.
Roll out the dough slices so that they are approx. 1 - 2 cm thick and the size of a dessert plate. Pour the diced ham mixture in the middle and roll up the pastry plates. If there is still a bit open at the top, simply seal it with dough. Do that with the whole dough. Put in a roasting pan greased with crackling lard. Place in the oven at 200 degrees for 45 minutes. Brush with crackling lard again and again during baking so that everything becomes really crispy.
Sauerkraut goes very well with this

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.