Gefillde – Stuffed Potato Dumplings

(Saarland) Rinse 350 g potatoes and make in salted water in about 20 min.

Cut toast into cubes and soak in warm milk. Clean, rinse and chop leek. Sauté leek in a frying pan with 1 tbsp. clarified butter, add minced meat, fry briefly, then cool. Add the soaked bread and egg yolks and mix well, season with salt and pepper.

Peel the cooked potatoes and press them while still hot.

Peel, rinse and grate the remaining potatoes. In a clean kitchen towel form and squeeze well. Mix the cooked and raw potatoes with an egg and flour and season with salt and nutmeg. Form 8 dumplings from the amount, press a little minced mass in the middle, close dumplings well and form in boiling salted water. Cook the dumplings for 25 minutes at low temperature.

In the meantime, rinse parsley, dab dry and chop finely. Cut chives into fine rings. Remove the skin from the onion and chop finely. Finely dice bacon and sauté with onion in a frying pan with 1 tbsp. clarified butter. Add crème fraîche, heat and stir in the kitchen herbs.

Remove the dumplings from the water, drain, arrange, cover with the sauce and bring to the table.

It goes very well with sauerkraut.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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