Stuffed dumplings with bacon sauce

Ingredients for 10 servings:

• 2 ½ kg potatoes
• 1 stalk(s) leek
• 2 eggs
• some salt and pepper
• 500 g minced meat, mixed
• 500 ml meat broth
• 150 g bacon (belly bacon)
• 1 onion(s)
• 1 tbsp butter
• 500 ml cream
• 1 tsp flour
• 1 tbsp parsley, freshly chopped

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Filled

Wash and boil 1 kg of potatoes until tender. Drain and let cool. Wash and peel the remaining potatoes and grate them into a cloth. Squeeze them well and collect the potato starch. Trim and wash the leeks and cut them into very fine rings. Peel the cooked potatoes and press them through a potato ricer. Mix the raw and cooked potatoes together. Add the leeks, eggs and seasonings and mix everything into a smooth dough. If it is too wet, stir in the potato starch. Season the minced meat with salt and pepper and form it into small balls. Let it simmer in the boiling broth for 5 minutes. Form dumplings from the potato dough and fill them with the meatballs. Let the dumplings simmer in salted water until they float to the surface. For the bacon sauce, dice the bacon. Peel and dice the onion. Brown both in the heated butter. Deglaze with the cream and season with salt and pepper. Thicken the sauce with flour and serve with the filled dumplings sprinkled with parsley.