Green dumplings in sausage soup

Ingredients for 4 servings:

• 8 large potatoes / dumpling potatoes
• 2 liters of sausage broth (sausage soup)
• 4 slice(s) pork (well meat)
• 50 g minced meat / Mett
• salt and pepper
• Caraway seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

little known, but very good

Peel, grate, and press the potatoes (collect the water and let stand for a while). I grate the potatoes with a machine if I’m in a hurry, otherwise I do it by hand. Mix the minced potatoes with salt, pepper, and caraway seeds and set aside. Place the pressed potato mixture (it should be 300g) in a bowl. To prevent the potatoes from turning gray due to standing for too long, you can add Kloßweiß or Onewe and knead well. In a pot (it should be a bit larger so the dumplings don’t stick together too tightly when pulled out), add water and a little salt and bring to a boil. Drain the collected pressing water and add the settled starch to the mixture and season with salt. Season to taste. Then pour 2 1/2 ladles of boiling water over the mixture and stir well. The dough should now be such that the mixture doesn’t run through your fingers, but doesn’t stick to your hand when you shape it. Bring the sausage soup to a boil, then reduce the heat or stovetop so that the sausage soup is no longer boiling. Dip your hands into cold water and remove the mixture, form the dumplings, press small minced meat dumplings into the mixture, cover, and then drop one by one into the sausage broth. Put a lid on the pot and let the dumplings simmer (do not boil). After about 10 minutes, the dumplings will float to the top on their own (sometimes they stick to the bottom a little, but then they’ll come loose after 10 minutes). I let them simmer for another 10 minutes. After about 20 minutes, the dumplings are ready. Remove the dumplings from the sausage broth, drain lightly, and place on a warmed plate (not a bowl, as otherwise the dumplings tend to stick together). Serve the dumplings with the sausage broth and 1-2 slices of pork. If you need more dumplings, simply increase the ingredients by 300g each time.