South Tyrolean potato dumplings with apple and bacon filling

Ingredients for 4 servings:

• 500 g potatoes
• 2 egg yolks
• some olive oil or soft butter
• ½ tbsp salt
• 125 g flour
• some flour for rolling out
• some salt and pepper
• some nutmeg
• 2 apples
• 50 g bacon cubes
• 1 tbsp butter
• 2 tbsp quark (quark) or ricotta
• 1 tbsp chives
• some salt and pepper
• Butter, brown
• Walnuts
• Apples (caramelized and dried apple slices)
• chives

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Filling: Peel the apples and cut into small cubes. Brown the bacon in butter. Remove from the heat and let cool slightly. Mix the curd or ricotta and the apples. Add the parsley and bacon cubes, season lightly, and mix everything together. Potato dumplings: Let the boiled and mashed potatoes cool slightly, then mix with the egg yolk, oil or butter, salt, and nutmeg. Sift in the flour, mix quickly, and knead into a dough. The potato dough must be worked immediately because it quickly absorbs water and then becomes moist and tough. Roll out the dough in portions, cut out round circles, fill with the filling, and cover and seal with a second circle. Simmer the dumplings in salted water for 3-5 minutes, remove from the water, drain well, and arrange in a preheated serving dish. Tip: For a beautiful potato dough, use waxy potatoes. Cook with the skin on if possible and let them dry out thoroughly before pressing. Place the filled potato dumplings in the center of the plate. Brush with a little brown butter. Garnish with caramelized and dried apples, walnuts, and chives. Enjoy! Patrizia Prantl Karnutsch, farmer’s wife, from the Schrenteweinhof in Lana, South Tyrol, Italy.