Stuffed potato dumplings with bacon sauce

Ingredients for 4 servings:

• 1 point dumplings (potato dumplings half & half)
• 500 g liver sausage, homemade style
• 3 stalk(s) leeks
• 250 g bacon, fat (white)
• 1 cup of cream
• 2 packs of sauce powder (white sauce)
• 1 ½ tsp nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Saarland winter dish

Prepare the package of dumpling dough according to the package instructions and let it swell. In the meantime, wash and trim the leeks and cut them into strips. Then set them aside. Cut the bacon into small cubes and fry them in a pan. Let the cracklings cool, then transfer them to a plate and divide them (one part goes into the filling, the other part into the sauce). Remove the skin from the liverwurst. Cut them into pieces. Place them in a pan and fry until almost liquid. Then add the chopped leeks and stir frequently. Do not add any seasoning, as the liverwurst and bacon are already seasoned. Remove from the heat and let it cool. Now add some of the cracklings and fold them in. Form the swollen dough into dumpling tops and bottoms with the heels of your hands and set them aside. Continue doing this until all the dough is used up. Then make a dent in each dumpling side and add 1 tablespoon of the liverwurst filling to the dent. Cover with the other side of the dumpling, press down gently, and close any cracks with a little dough and wet hands. Repeat this until all the dough is used up. Leave some of the filling over. Now put a pot of salted water on the stove and bring to a boil. Only add the dumplings when the water is bubbling, otherwise the dumplings will fall apart. The dumplings are ready as soon as they float to the top. In the meantime, put the rest of the filling in a pot and heat it up. Add a little less than 1/2 liter of water and bring everything to a boil briefly. Stir in the sauce powder. Add the cream and now the remaining cracklings. Season with nutmeg. Do not boil any further, just keep warm. Arrange about 2 dumplings on plates and cut in half. Drizzle with the bacon sauce. Leftover dumplings can be easily frozen, but you can also reheat them the next day.