Kartacze slightly modified

Ingredients for 6 servings:

• ½ bunch parsley
• 1 m.-sized onion(s)
• 1 slice(s) of toast
• 400 g minced meat, mixed
• 100 g bacon, sliced
• 1 m.-sized egg(s)
• 350 g dumpling dough, Thuringian
• 1 tbsp, heaped marjoram
• Salt and pepper from the mill

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

filled dumplings

Chop the parsley and dice the onion. Cut the toast into small pieces. Cut the bacon into thin strips and fry slowly in a pan. Then pass it through a metal sieve. Return the strained fat to the pan. Fry the diced onion until golden brown, add the parsley, toss briefly, and let everything cool in a small bowl. Place the minced meat in a bowl and mix well with the egg, toast cubes, the onion and parsley mixture, marjoram, salt, and pepper. Gather a large plastic board or plate, a spatula or scraper, a bowl of lukewarm water, and a plate for the finished kartacze. First, take a handful of the dumpling dough and, with wet hands, press a thick flatbread onto the surface. Then add a good tablespoon of the minced meat to the center and, using the spatula and wet hands, seal the dough around the minced meat. You should have 7 dumplings. Form the remaining ground meat into small balls. Brown them all over in a pan and serve with the side dish, if desired. Now bring a large pot of salted water to a boil, add the kartacze, and simmer for about 25 minutes. Stir occasionally with a wooden spoon to prevent them from sticking to the bottom. Remove the kartacze with a slotted spoon and sprinkle with the cooked bacon pieces. Serve with cooked green beans. Enjoy!