Silesian Potato Dumplings with Traditional Meat Filling

Summary

Ingredients

For the dumplings:

• 1 kg potatoes, floury boiling
• 200 g potato flour
• 2 egg yolks
• Salt for the cooking water

For the filling:

• 300 g meat, any, not too lean e.. pork, beef, poultry or mixed
• 150 g smoked bacon
• 1 medium carrot (s)
• 1 parsley root (s), no parsnips, alternatively handful parsley
• 1 large onion (s)
• 2 cloves garlic)
• 300 ml broth, unsalted or water
• 2 tablespoon clarified butter
• 1 teaspoon, leveled pepper, black
• 2 bay leaves
• 1 allspice grain
• 1 teaspoon, heaped marjoram
• 0.5 ½ teaspoon, leveled salt

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Instructions

1. Peel the potatoes and cook them in salted water until soft. While the potatoes are cooking, prepare the filling.
2. Peel and chop the onion, garlic, carrot and parsley root. Finely chop parsley. Cut the bacon into small pieces. If you use meat in one piece, then cut the meat into as small cubes as possible.
3. Melt the clarified butter in a pan, add onion, garlic and bacon to the pan and fry until golden brown over medium heat. As soon as the onions begin to take on color, deglaze with broth or water. Add the meat, carrot, parsley, bay leaves and allspice to the broth. Season with salt, pepper and marjoram. Stir, cover and simmer on a very low heat.
4. While the meat is cooking, drain the potatoes and immediately mash them while still hot or press them through the potato press. Put the potato flour and egg yolks in the still warm mashed potatoes and knead quickly with your hands to form a dough. Set the dough aside.
5. Now the meat should be ready. If there is still liquid, increase the heat a little and cook without a lid for a few minutes until the liquid has completely evaporated. But the meat shouldn`t fry. Remove the bay leaves and the allspice. Put the meat with the vegetables in the food processor and chop until you have a spreadable mixture.
6. For each dumpling, place a good 2 tablespoons of potato dough on your hand and flatten it into a flat cake. Put 2 teaspoons of meat filling in the center, seal the sides of the flatbread over the filling. Shape the dumplings either egg-shaped or into balls, as desired. The dough makes 12 dumplings.
7. Bring 3 - 4 liters of water with a heaping teaspoon of salt to the boil in a large saucepan that is as wide as possible. Reduce the heat and add as many dumplings as possible so that they do not lie on top of each other in the pan. Otherwise wait 1 minute before adding more dumplings to the water. After about 2 - 3 minutes, the first dumplings come to the surface, let them steep in gently boiling water for another 8 minutes. Remove the dumplings with the ladle and serve immediately.
8. We prefer to eat them with fried onions and sauerkraut. But it also goes well with any meat sauce.
9. Tips and tricks for the dumplings and the filling:
10. If you use mashed potatoes that have already cooled down for the dumplings, then use 1 egg yolk and 1 whole egg for the dough instead of 2 egg yolks, otherwise the dumplings will be mushy.
11. If you want to prepare more or less dumpling, you can easily keep the ideal potato-potato flour ratio. To do this, put the mashed potatoes in a bowl and spread them flat on the bottom of the bowl. Divide into 4 parts with a knife, remove 1/4 part, fill the gap completely with potato flour and put the previously removed part of the potatoes back into the bowl. Then just add the egg and the dumpling is perfect! This trick works regardless of the amount of potatoes.
12. The dumplings can be prepared the day before and only cooked the next day. To do this, place the finished, raw dumplings next to each other on a plate, separate one on top of the other with cling film, and keep in the refrigerator until the next day, cook the next day as indicated in the recipe.
13. Leftover, fully cooked dumplings can be fried with onions the next day.
14. You can also freeze the dumplings perfectly. To do this, place the uncooked dumplings next to each other and place in the freezer for at least 1 hour. Then transfer to freezer bags and return to the freezer. So they can even be kept for a few months. Do not thaw for cooking, but instead pour it from the freezer directly into the boiling salted water. When the dumplings come to the surface, let them steep for 12 minutes.
15. Meat that has already been prepared is also very suitable as meat for the filling. Leftovers from cooked soup meat, but also all kinds of roasts, grilled meat, goulash, meatballs etc. can be used for this. Simply cut up the cooked or roasted meat without sauce, add it to the pan and proceed as indicated in the recipe. In the case of seasoned meat, the salt for the filling is completely left out!
16. The meat filling can also be used for pancakes, dumplings, croquettes, ravioli, filled pastries.
17. If something remains of the meat filling, do not throw it away. The filling is very tasty. Simply shape into small balls, freeze and use as a natural flavor enhancer for gravies or other meat dishes. If only very little is left over, the small remainder can also be spread fresh on bread or rolls.

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