John Myers
Contents
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Ingredients
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- Flour as needed
- 1 Egg
- 1 pinch Salt
- Bacon cubes as required
- 100 g Butter
- Breadcrumbs
Instructions
- Wash the potatoes, cook them until they are done and peel them. The boiled potatoes, grate, mash or press through the potato press. Let the potato mixture cool down.
- Now add the egg and salt to the cold potato mixture and mix. Knead in the flour until the dough no longer sticks.
- Fry the bacon cubes in a pan until crispy and let cool down a little.
- Roll out the dough about 1 cm on a floured work surface. Cut the dough into 5 cm x 15 cm pieces. Spread about 1 tablespoon of crispy bacon cubes on each piece, roll up like roulades and seal all around so that nothing falls out.
- Bring a large saucepan with salted water and some caraway seeds to a boil. Add the dumplings and slowly simmer. When the dumplings rise to the surface, let simmer for about 8 minutes.
- Heat the butter in a pan, add breadcrumbs and let brown.
- Serve the dumplings as a side dish to roulades and drizzle with 1-2 tbsp of the brown butter. If you like, you can fry them briefly in brown butter.
