John Myers
Ingredients for 8 servings:
- 500 g potatoes, floury
- salt water
- 200 g bacon cubes
- 300 g Emmental cheese, diced
- 2 egg yolks
- 250 g flour, non-stick
- some nutmeg, freshly grated
- some salt and pepper
- some caraway powder
- Flour for the work surface
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
THE party eye-catcher
Cut the potatoes into small pieces and boil in salted water until tender. Meanwhile, fry the bacon cubes in a pan with pepper and caraway seeds until crispy. Drain the water from the potatoes and mash the potatoes with a ricer or masher. If necessary, you can also use a large bowl and a mixer. Then add the flour, egg yolks, a pinch of salt, pepper, and nutmeg and knead into a smooth dough while the potatoes are still warm. Be careful when kneading with your hands, as the potato mixture will stay hot for a while. Roll out the dough on a floured surface and cut out small circles (approx. 7-8 cm in diameter). Fill the circles with the bacon and cheese and shape them into dumplings with floured hands. Fry the dumplings in hot oil until golden yellow. The dumplings should float in the fat, as they will quickly turn black if they sit at the bottom of the pot. Be careful not to hold your face over the pot, as leaky dumplings can quickly cause the oil to splatter.
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