Fried Potato Dumplings
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 shallot (s)
- 40 g bacon, mixed or diced ham
- 1 tablespoon oil
- 500 g potato (s), cooked, pressed throuh, cooled
- 30 g potato (s), raw, finely rated
- 50 g cornstarch
- 1 egg yolk
- 30 g butter, brown
- 1 tablespoon parsley, smooth
- Salt and pepper from the mill
- some nutmeg, freshly grated
- Flour for working
- Salt water
Print Recipe
Pin Recipe Instructions
- Peel the shallot and cut into small cubes with the bacon. Fry both in the oil in a pan over a mild heat.
- Mix the cooked and raw potatoes with cornstarch, egg yolks, brown butter and parsley and the shallot and bacon mixture. Season the dumpling mixture with salt, pepper and nutmeg.
- Cover 3 layers of aluminum foil with a side length of about 25 x 25 cm each with 1 sheet of cling film of the same size. Shape the dumpling mass into a roll with a little flour. First roll them into the cling film, then into the aluminum foil and fold in the ends.
- Bring plenty of salted water to the boil in a saucepan and cover the dumplings and let them simmer for a good 20 minutes. Take out of the water and let cool down.
- Remove the dumpling from the foil and cut into slices. Fry in a pan over a mild heat. Remove from the pan and drain on kitchen paper.
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