Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. This goes well with a cream sauce with plenty of bacon cubes, seasoned with salt and pepper, lamb`s lettuce or green salad.