Potato Dumplings with Bacon

Bacon roasted with spices wrapped in excellent potato dough. This dish is typical of German regions and is very popular in autumn and winter.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 48 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

dough

  • 750 g Potatoes, white

  • 225 g Wheat flour, white, multi-purpose

  • 1 pinch Salt, table

  • 2 piece Egg, fresh

filling

  • 200 g Meat, pork, smoked bacon

  • 1 piece Onion, raw

  • 1 pod Garlic, fresh

  • 0.5 bouquet Parsley, fresh

  • 1 pinch Spices, pepper, black

  • 1 pinch Salt, table

  • 1 spoon Oil, olive

Steps

  1. Cut the bacon into small cubes. Wash the parsley under running water, shake it off, pluck the leaves, and finely chop them. Peel the garlic and onion, wash them, and finely chop them.

  2. Place a pan on the stove and heat olive oil. Add the onion to the hot oil and lightly salt it. Sauté for about 3 minutes, then add the garlic and quickly sauté it. Add the bacon and cook everything together for another 5 minutes. Stir constantly while cooking to ensure the bacon is evenly browned. Remove the pan from the heat and let the mixture cool. Once cooled, mix in the chopped parsley.

  3. Wash the potatoes thoroughly under running water. Place them in a large pot and cover with enough water to fully submerge them. Salt the water, bring it to a boil, then reduce the heat and cook the potatoes covered for 25 minutes.

  4. Drain the cooked potatoes and let them cool slightly, then peel and finely grate them. Add flour, salt, and eggs. Knead everything together with your hands into a dough, which should be used immediately as it becomes wet and difficult to shape if left standing.

  5. Roll out the dough on a floured surface to a thickness of 3 mm. Cut it into 7 x 7 cm squares with a pastry wheel. Place a spoonful of the roasted bacon mixture in the center of each square. Fold the dough over the filling and shape it into dumplings with your hands. Press the edges firmly to prevent them from falling apart during cooking.

  6. Place a large pot of salted water on the stove and wait for it to boil. Carefully place the dumplings into the boiling water. Cook them in the boiling water for 10 to 15 minutes. They are done when they float to the surface. Remove them from the water with a slotted spoon and drain.

  7. Serve the dumplings warm with sauerkraut as a side dish.

Nutrition Information (Per 100g)

  • Calories: 182.74 kcal
  • Fat: 7.6 g
    • Saturated Fat: 2.21 g
  • Carbohydrates: 22.43 g
    • Sugars: 0.84 g
  • Protein: 3.95 g
  • Fiber: 1.52 g