Potato dumplings in meat sauce

Ingredients for 4 servings:

• 1 kg potatoes (no new potatoes!)
• 250 g flour
• 1 egg(s)
• salt and pepper
• 200 g lean pork
• 50 g bacon, fresh
• 1 onion(s)
• 700 ml water
• 1 tsp flour
• ½ tsp caraway seeds
• 1 bay leaf

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Kopytka, traditional Polish cuisine

For the sauce, cut the meat and bacon into small cubes. Brown the bacon in a pan, add the finely chopped onion, and fry until golden brown. Add the meat, brown, then pour in enough water to cover the meat and bring to a boil. Add the bay leaf and salt. Cover and simmer for about 1.5 hours over low heat, adding more water if necessary. Dust the soft meat with flour, add the caraway seeds, season with salt, and simmer for a few more minutes. Peel and wash the potatoes and boil them in salted water until soft. Let them cool, put them through a meat grinder, place them in a bowl, add the flour, egg, and salt, and quickly knead the dough. If the dough is too thin, add more flour. Dust the work surface with flour and form the dough into 2 cm diameter rolls. Flatten slightly with a knife, then cut diagonally into 5 cm long pieces (diamond shape). Place the dumplings in a large pot of boiling salted water and cook for 2-3 minutes. When they rise to the surface, remove them with a slotted spoon and arrange them on a platter. Serve hot with the meat sauce.