Fried potato dumplings

Ingredients for 4 servings:

• 1 shallot(s)
• 40 g bacon, streaky or ham cubes
• 1 tbsp oil
• 500 g potatoes, cooked, mashed, cooled
• 30 g potatoes, raw, finely grated
• 50 g cornstarch
• 1 egg yolk
• 30 g butter, brown
• 1 tbsp parsley, flat
• Salt and pepper from the mill
• some nutmeg, freshly grated
• n. B. Flour for working
• salt water

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

extremely tasty

Peel the shallot and dice it with the bacon. Fry both in a pan over low heat in the oil. Mix the cooked and raw potatoes with the cornstarch, egg yolk, brown butter, parsley, and the shallot-bacon mixture. Season the dumpling mixture with salt, pepper, and nutmeg. Line three layers of aluminum foil, each measuring approximately 25 x 25 cm, with one sheet of cling film of the same size. Roll the dumpling mixture into a log with a little flour. Wrap the log first in the cling film, then in the aluminum foil, and tuck in the ends. Bring a large amount of salted water to a boil in a pot, cover, and simmer the dumplings for about 20 minutes. Remove from the water and let cool. Remove the dumplings from the foil and slice them. Fry in a pan over low heat. Remove from the pan and drain on kitchen paper.