Peel, grate and squeeze the raw potatoes. Press the cooked, peeled potatoes through a potato press. Mix both potato masses together, stir in the eggs, season with salt and, if necessary, bind with a little flour.
For the filling, fry the mince in hot fat & deglaze with milk. Boil & season. Let cool down & fill the dumplings formed from the potato dough. In Saarland, these are as big as the head of a newborn (hence the name Kindskäbb = children`s heads). One is full of one dumpling. The dumpling is cooked in gently surging salted water for about half an hour. For this you prepare a bacon and cream sauce (just fry the bacon cubes & deglaze with cream) & sauerkraut is enough.
The filling can also be made from Palatinate liver sausage or half minced and half Palatinate liver sausage.
If you don`t fill the dumplings & only prepare dumplings from the potato dough, they are called Hoorische (hairy ones) in Saarland, in elongated form they are called Stracke (but I do not translate that now).
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