Stuffed dumplings

Ingredients for 6 servings:

• 2 packs of dough (dumpling dough from the refrigerated section)
• 400 g minced meat, mixed
• ½ stalk(s) leek
• 1 roll, stale
• Salt
• pepper
• marjoram
• 3 tbsp milk
• 50 g butter
• 100 g bacon, streaky
• 200 ml cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

genuine Saarland

For the filling, clean and finely chop the leek. Brown it in a pan with the ground meat. Then deglaze with the milk and season with salt, pepper, and a little marjoram, while cooking until cooked through. Cut the stale bread roll into small cubes and toast in a small pan with butter. Let everything cool. Then fold the cold bread cubes into the minced meat. Form 6 dumplings from the dumpling dough and fill them with the minced meat mixture. In Saarland, the dumplings are kept large enough (“Kindskäbb groß”) that one dumpling alone is enough to fill you up. Place them in boiling salted water and cook over low heat – the water should be moving slightly – for about 1/2 hour. For the sauce, dice the streaky bacon and fry in a pan. Deglaze with the cream and season with salt. Arrange on plates and serve hot. Sauerkraut goes very well with this dish.