Filled Potato Dumplings with Roasted Onions À La Heiko

5 from 8 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 94 kcal


  • 750 g Jacket potatoes
  • 50 g Breadcrumbs
  • 20 g Flour
  • 2 Eggs
  • Salt, pepper from the mill
  • Freshly grated nutmeg
  • 1 Onion
  • Clarified butter


  • Peel off the potatoes and press them through a potato press. Knead with breadcrumbs, flour and eggs. Now season the dough with salt and nutmeg. Shape 6 dumplings and set aside.
  • Peel the onion, cut into small cubes and fry in a pan with a little clarified butter and season with salt and pepper from the mill. Fry the onions until they are nicely browned.
  • Now add the onions to the batter and mix in. Shape 6 dumplings and add them to the boiling salted water with the other 6 dumplings, bring the water to a boil again and let it simmer over a low heat for about 20 minutes.
  • Tastes very good with roulades or with a leg of goose with red cabbage. Good Appetite.


Serving: 100gCalories: 94kcalCarbohydrates: 20gProtein: 2.6gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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