John Myers
Ingredients for 1 servings:
- 1 large potato(s)
- n. B. Flour
- 1 pinch of salt
- 1 portion of quark, 40% fat or with cream
- 60 g Gelderland bacon
- 1 m.-sized onion(s)
- e.g. milk
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes
like grandma made them
Peel a large potato and then grate it on a potato grater (crown grater). Add a small pinch of salt to the mashed potatoes and enough flour to make a relatively firm but soft dough. The consistency is similar to spaetzle dough. Like spaetzle, only much thicker, the dumplings are scraped from a board with a knife into lightly salted, boiling water. When the dumplings float to the top, they are cooked and placed in a bowl. Dice the bacon (not lean bacon, it must contain fat) and fry in a pan. When the fat has rendered from the bacon, add the sliced onion. When the bacon is cooked and the onions are translucent, add a little milk, about 1/2 cup. Bring to a boil briefly. The milk will turn slightly brown from the bacon. Then mix about 100g of quark and the bacon mixture with the potato dumplings. Unfortunately, I can’t give exact instructions, as the amount of flour required varies depending on the potato variety and size. If you’re unsure about the consistency, simply cook a test dumpling. If it falls apart, you don’t have enough flour. You can vary the amount of quark, bacon, and onions to your liking. Please be careful with the milk; it’s best to add the milk to the dumpling and quark mixture gradually until you reach the desired consistency.
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