John Myers
Filled Potato Dumplings with Roasted Onions À La Heiko
The perfect filled potato dumplings with roasted onions à la heiko recipe with a picture and simple step-by-step instructions.
- 750 g Jacket potatoes
- 50 g Breadcrumbs
- 20 g Flour
- 2 Eggs
- Salt, pepper from the mill
- Freshly grated nutmeg
- 1 Onion
- Clarified butter
- Peel off the potatoes and press them through a potato press. Knead with breadcrumbs, flour and eggs. Now season the dough with salt and nutmeg. Shape 6 dumplings and set aside.
- Peel the onion, cut into small cubes and fry in a pan with a little clarified butter and season with salt and pepper from the mill. Fry the onions until they are nicely browned.
- Now add the onions to the batter and mix in. Shape 6 dumplings and add them to the boiling salted water with the other 6 dumplings, bring the water to a boil again and let it simmer over a low heat for about 20 minutes.
- Tastes very good with roulades or with a leg of goose with red cabbage. Good Appetite.
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