Potato dumplings with bacon, onion and cream sauce

Ingredients for 10 servings:

• 2 kg potatoes
• 600 g potatoes, cooked
• 70 g flour
• 2 eggs
• 1 pinch of salt
• 200 g smoked bacon, lean
• 3 m.-sized onion(s)
• 2 cups sour cream

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

a typical East Prussian recipe

Quickly grate the raw, peeled potatoes into a bowl. Place the cooked potato mixture on a cloth and squeeze and wring it out thoroughly (I use a clean kitchen towel for this, into which I pour as much potato mixture as I can still squeeze out). Note: if the potato mixture isn’t dry enough, the dumplings can overcook, i.e., fall apart, very quickly. Peel the cooked potatoes, press them through a ricer, and mix well with the grated potato mixture. Add the flour, eggs, and salt. Knead this mixture thoroughly until it forms a uniform dough. The dough should ideally rest for about 40 minutes. Bring a pot of salted water to a boil. As a test, make a tennis ball-sized dumpling, place it in the boiling water, and let it stand for about 10 minutes. The dumpling is ready when it rises to the surface; let it float a little if necessary. Once it’s the right consistency, roll each dumpling by hand one at a time and add them to the water together. If the dumpling is too firm, add a little water; if it’s too loose, add a little flour. Be sure to knead everything again and make another test dumpling. Fry the diced bacon and onion until crispy and deglaze with sour cream. Everyone takes a few potato dumplings and pours plenty of sauce over them.