Stuffed Potato Dumplings
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 7 large potato (s)
- Salt water
- 4 egg yolks
- Potato flour or cornstarch
- some salt and pepper
- nutmeg
- 100 g bacon (smoked bacon)
- 1 small onion (s), red
- 2 slices toast
- 1 dash oil
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and boil them in salted water, then press them through the press. Stir in 4 egg yolks and season with pepper and nutmeg. Stir in potato flour (if necessary) until the mixture is no longer sticky. Shape 10 dumplings.
- Peel the onion and cut into cubes. Dice the bacon and toast as well.
- Heat the oil in a pan, toast the bacon, onion and toast. Make a well in the dumplings and pour the roasted mass into it. Shape the dumpling again.
- Let the dumplings soak in boiling salted water (approx. 15-20 minutes). When they swim up, they are done.
- You can fill these dumplings differently, e.g., with red cabbage, spinach, sauerkraut, depending on your taste. So you always have the perfect side dish with game and roasts.
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