Hoorische – filled potato dumplings

Ingredients for 4 servings:

• 1 kg potatoes, cooked from the previous day
• 1 kg potatoes, raw
• 4 m.-sized eggs
• 200 g wheat flour
• some salt and pepper from the mill
• some nutmeg, freshly grated
• 1 small roll, dry
• 250 g minced beef
• 1 m.-sized egg(s)
• some salt and pepper from the mill
• some nutmeg, freshly grated
• ½ small onion(s), diced, roasted
• e.g. whipped cream
• Salt and pepper from the mill
• 100 g bacon, diced, fried, if desired
• salt water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

My great-great-grandmother’s secret recipe, makes about 8 dumplings

Makes 8 dumplings. Finely grate the raw potatoes and firmly squeeze out the juice using a cotton cloth. Mix with the grated boiled potatoes and the eggs, and season to taste with the spices. Add enough flour until the dough can be formed with wet hands. Let a small test dumpling simmer in boiling salted water; if it’s too soft, firm it up again with flour. For the filling, mix the minced meat and the soaked and firmly squeezed bread roll with the egg, season to taste with the spices and onion. Take a portion of the hoorische dough, form a large dumpling with wet hands, make a hollow in the center, place a ball of the filling inside, and reseal the dumpling tightly. Prepare all the dumplings in this way. Immediately, carefully place the dumplings into the boiling salted water and let them simmer for about 30-40 minutes (the pot must be large enough for the dumplings to float freely in the water). This goes well with a cream sauce with plenty of bacon cubes, seasoned with salt and pepper, lamb’s lettuce or green salad.