John Myers
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Filled Dumplings, g’fillte Knepp with Salad
The perfect filled dumplings, g’fillte knepp with salad recipe with a picture and simple step-by-step instructions.
Dumpling dough:
- 750 g Potatoes freshly grated raw
- 750 g Potatoes cooked the day before
- 1 Egg
- Salt
- Some flour
Filling:
- 1,5 Rods Leek
- 1 small Onion
- 2 tbsp Clarified butter for frying
- 1 Roll from the day before
- 500 g Ground beef
- 250 g Palatinate liver sausage
- Salt pepper
Topping:
- 100 g Butter
- Breadcrumbs
Filling:
- Clean the leek, cut into thin slices and quarter them. Peel and roughly chop the onion. Cut the rolls into very small cubes.
- Braise the leek and onion in the clarified butter in a larger pan. Add the minced meat and bread rolls and sauté briefly. Finally, add the liver sausage, which has been slightly mashed beforehand, mix everything well and simmer a little over a mild heat. Stir several times and season with salt and pepper. Remove from heat and let cool down.
Dumpling dough:
- In a large 4-liter saucepan, slowly bring the water and salt to a boil.
- Put the boiled potatoes from the previous day through a press. Grate the raw potatoes quickly, put them in a linen cloth and squeeze them vigorously. Then process the cooked and raw potatoes very quickly with the egg, salt and a little flour to form a smooth dough. Gradually add the flour, spoon by spoon. The dough must no longer stick to the hands. You should work quickly so that the raw potatoes don’t turn the dough gray.
- Shape the dough into dumplings that are twice as large as normal side dumplings. Make a well in the middle, add a little of the filling and press the dough all around and shape it into a dumpling again.
- Let the dumplings slide into the bubbling water. When all are in the pan, let the dumplings boil briefly, turn the heat down significantly and let the dumplings stand for about 30 minutes.
- In the meantime, melt the butter in a pan and sprinkle in enough breadcrumbs to cover the base, but the butter is still slightly puffy. Lightly brown the breadcrumbs on medium heat. Caution, burn quickly.
- Also in the boiling time of the dumplings, arrange a salad as you like and have it ready.
Serving:
- After the boiling time has elapsed (dumplings must float on the surface of the water), arrange the dumpling on a deep plate, spread the breadcrumbs butter over it and serve with the salad.
- No roast, but a very “tasty”, simple dish.
Note on the photos:
- I couldn’t take any photos of the dumpling dough preparation because it has to be prepared quickly. Sorry ………….
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