Summary

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

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Instructions

1. Peel the shallot and cut into small cubes with the bacon. Fry both in the oil in a pan over a mild heat.
2. 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.
3. 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.
4. 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.
5. 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.