Silesian Dumplings

Summary

Ingredients

• 200 g bacon, streaky
• 1 tablespoon oil
• 100 g breadcrumbs
• 1 kg jacket potato (s), (cooked the day before)
• 375 grams flour
• 1 teaspoon Baking powder
• salt
• 4 tablespoons milk
• Flour for rolling
• 1 egg (s)

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Instructions

1. Dice the bacon and fry in a little oil until crispy. Add breadcrumbs and toast, remove from heat and set aside.
2. Peel and grate jacket potatoes and knead with the flour, baking powder, egg, a little salt and milk to form a smooth dough. Roll out the dough on a floured work surface into an approx. 1 cm thick, square plate. Spread the bacon cubes and breadcrumbs on top. Roll up the rectangle from the long side and cut into 6 cm long pieces. Press the cut edges together firmly. Let it steep in hot salted water for about 20 minutes. Serve sprinkled with diced bacon if desired. Kassler tastes good with sauerkraut.