Filled Dumplings with Bacon Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 2 ½ kg potato (s)
- 1 leek
- 2 egg (s)
- some salt and pepper
- 500 g minced meat, mixed
- 500 ml meat stock
- 150 g bacon, (pork belly)
- 1 onion (s)
- 1 tablespoon butter
- 500 ml cream
- 1 teaspoon flour
- 1 tablespoon parsley, freshly chopped
Print Recipe
Pin Recipe Instructions
- Wash 1 kg of the potatoes and cook until cooked. Then drain and let cool. Wash, peel and rub the remaining potatoes in a cloth. Then squeeze it out well and collect the potato starch. Clean and wash the leek and cut into very fine rings.
- Peel the boiled potatoes and press them through the potato press. Mix raw and cooked potatoes together. Add the leek, eggs and spices and work everything into a smooth dough. If it is too moist, mix in the potato starch.
- Season the minced meat with salt and pepper and form small balls out of it. Let it steep in the boiling broth for 5 minutes.
- Shape the potato dough into dumplings and fill them with the meatballs. Let the dumplings soak in salt water until they float to the surface.
- For the bacon sauce, dice the pork belly. Peel and dice the onion. Fry both in the heated butter. Deglaze with the cream and season with salt and pepper. Thicken the sauce with flour and sprinkle with parsley and serve with the filled dumplings.
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