in Germany

Potato dumplings with meat filling

updated

Spread the love

Ingredients for 4 servings:

  • 750 g dough for silk dumplings (refrigerated section)
  • 100 g minced beef
  • 50 g liver sausage
  • ½ bunch of spring onions
  • ½ roll, from the day before
  • 1 egg yolk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely slice the spring onions, finely chop the bread roll, combine both with the ground beef and liverwurst, and sauté in butter. Remove from the heat, add the egg yolk, season with salt, pepper, and perhaps a pinch of nutmeg, mix well, and let cool. Form 8 small dumplings from this mixture. Form 8 dumplings from the silk dumpling dough, press them in with your thumb, press the small meat dumplings into the openings, and then seal them with the silk dumpling dough, creating a “dumpling within a dumpling.” Bring water to a boil, add the dumplings, and simmer for about 20 minutes. Serve with a rich, dark sauce and salad.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tzatziki

Fine asparagus casserole with cooked ham and peppers