Palatinate-style snowballs

Ingredients for 4 servings:

• 1 kg potatoes
• 200 g potato flour
• 2 eggs
• nutmeg
• 1 bunch of parsley
• some Fondor
• 2 egg yolks
• 1 cup of cream
• 100 g ham, diced
• 5 tbsp breadcrumbs

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 13 hours 15 minutes

Dumplings made from boiled potatoes with cream and bacon sauce

Boil and peel the potatoes the day before. Mince the potatoes with the parsley. Season with Fondor. Add eggs and enough potato flour to make a dough that’s easy to shape. Form small dumplings (snowballs). Simmer the dumplings in boiling salted water for about 15 minutes. When they rise to the surface, they’re done. For the sauce, fry the ham cubes with the breadcrumbs, mix the egg yolk with the cream, add to the bacon cubes, and heat through. Pour everything over the snowballs. Classic white wine is served with it. Berry wedges (preserved pears), but also lamb’s lettuce, lettuce, or endive go well with them. Without the sauce, the snowballs are also a great side dish, for example with goulash, sauerbraten, or rabbit.