Hoorische – Filled Potato Dumplings
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg potato (s), boiled from the day before
- 1 kg potato (s), raw
- 4 medium egg (s)
- 200 g wheat flour
- some salt and pepper from the mill
- some nutmeg, freshly grated
For the filling:
- 1 small roll, dry
- 250 g minced beef
- 1 egg (s)
- some salt and pepper from the mill
- some nutmeg, freshly grated
- 0.5 ½ small onion (s), diced, roasted
For the sauce:
- whipped cream
- Salt and pepper from the mill
- 100 g bacon, diced, left out, possibly
- Salt water
Print Recipe
Pin Recipe Instructions
- Finely grate the raw potatoes and squeeze out the juice firmly using a cotton cloth. Mix with the grated boiled potatoes and eggs and season with the spices. Add enough flour until the dough can be shaped with wet hands. Let a small sample dumpling steep in boiling salted water - if it is too soft, the dough must be strengthened again with flour.
- For the filling, mix the minced meat and the soaked and firmly squeezed bun with the egg, season to taste with the spices and onion.
- Remove a portion of the hoorish dough, form a large dumpling with wet hands, make a well, put in a ball of the filling and close the dumpling tightly again. Prepare all dumplings like this.
- Immediately put the dumplings carefully into the boiling salted water and leave to stand for about 30 - 40 minutes (the pot must be big enough for the dumplings to swim freely in the water).
- This goes well with a cream sauce with plenty of bacon cubes, seasoned with salt and pepper, lamb`s lettuce or green salad.
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