John Myers
Ingredients for 4 servings:
- 1 kg potatoes, waxy
- 100 g potato flour or potato starch
- 1 onion(s), finely chopped
- 250 g dried meat or bacon, streaky, diced
- salt and pepper
- butter
- some vinegar
- nutmeg
- some flour
- e.g. cream
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
For the Knepp/dumplings, grate half of the raw potatoes and squeeze them firmly (this works best in a kitchen towel). Boil the other half in their jacket potatoes, peel them, and mash them (you can also press them through a potato ricer). Then combine the two potato mixtures and knead them into a firm dough with potato starch. Season with salt, pepper, and nutmeg to taste. Form small dumplings from the dough and simmer in salted water for around 20 minutes (do not boil). For the sauce, fry finely chopped onions and the diced dried meat in butter. Sprinkle with flour. Deglaze with dumpling water, if desired, then add a little vinegar and finally finish with cream. Tip: If you like a lot of sauce, simply use more flour, dumpling water, and cream. To serve, place the dumplings in a large, preheated bowl and pour the sauce over them.
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