Potato dumplings with bacon cracklings

Ingredients for 4 servings:

• 1 kg potatoes (no new potatoes!)
• 2 tbsp wheat flour
• 1 egg(s)
• 50 g flour to sprinkle on the dumplings
• 100 g bacon
• Salt
• Potato flour, if necessary

Instructions

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

Traditional Polish cuisine

Peel and wash the potatoes, boil half, let them cool, and then put them through a meat grinder. Finely grate and squeeze the remaining liquid from the other half. Pour the juice into a bowl. After 15 minutes, drain the liquid and add the starch that has sunk to the bottom to the potatoes. Fry the bacon, cut into large cubes (1 cm), in a pan until golden brown. Mix the grated raw potatoes with the cooked potatoes in a large bowl, add the egg, 2 tablespoons of flour, and salt. Knead the dough. If the dough is still too thin, add a little potato flour. If necessary, cook a test dumpling. Form the dough into dumplings, dust lightly with flour, and let them cook in gently simmering salted water. When the dumplings float to the top for a while, they are done. Pour the bacon cracklings over the potatoes and serve hot.