Roasted Potato Dumplings with `Addition`
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 potato dumplings
- 4 tablespoon vegetable oil
- 2 tablespoon butter
- 4 medium shallot (s)
- 200 g bacon or breakfast bacon
- 1 bunch parsley, chopped
- 1 handful fresh basil
- 10 g thyme, dried
- 1 sprig rosemary
- 1 handful chives
- 1 pinch (s) sea salt, coarse
- Parmesan, grated
- olive oil
Print Recipe
Pin Recipe Instructions
- As a main course, calculate 2 medium-sized dumplings per person.
- Cook potato dumplings made from dough according to the recipe or frozen ready-made dumplings and let them cool. Then in the refrigerator for a good 1 hour. It is advisable to wrap the dumplings tightly in cling film one by one so that they become firmer.
- In the meantime, chop the shallots, cut the not too fatty bacon or bacon into 5 mm cubes, cut the parsley and basil into small pieces.
- After 1 hour, heat a sufficiently large pan with a little vegetable oil and a little butter and let the shallots sear in it. Add the bacon cubes and roast them briefly.
- Unwrap the dumplings, cut them into slices no more than 10 mm thick, place them on top at about 2/3 heat and fry slowly. Occasionally press down gently with a kitchen ladle. After 5 minutes, continue the roasting process on half heat until the whole thing is so firm on the underside that you can turn it whole. Do not turn, but at this point sprinkle with parsley and basil, also press lightly and roast for another 3 - 4 minutes. Keep warm. Keeping it hot is better!
- Grate plenty of parmesan and distribute evenly over the dish.
- Now drizzle with a little olive oil, sprinkle some thyme around the edge of the pan, put one or two sprigs of rosemary on top and place in the preheated oven. Fry there at 180 degrees top heat for another 5 minutes.
- Then divide into portions with a wooden ladle and serve on preheated plates that have been lightly sprinkled with coarse sea salt and chives. Garnish with pickled cucumbers, tomato slices, green peppers, etc. if you like.
- Caution: Do not add salt or pepper during the entire process. Salt removes moisture from the potato dough, which would be a hindrance when roasting, and pepper should not be added until shortly before cooking or frying. Of course, this recipe can be modified in any way, but these should always be limited to ingredients that can be roasted and are not wet or creamy if possible. Herbs can of course also be used as desired or left out.
- This goes well with ratatouille or simply creamy horseradish (Krensauce) or a spicy yoghurt dip.
- But also a crisp salad - and I`ll have a cool blond with it.
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