Bacon Potato Dumplings
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Potato dumplings prepared from grated potatoes, fried onions mixed with cooked bacon, eggs, bun and other ingredients, served with boiled sauerkraut.
Ingredients:
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Procedure:
1. Peel and dice the onion
2. Fry the diced English bacon in a pan, add the onion and stir until browned
3. Finely grate the peeled potatoes, let them sit for a while, then squeeze out the excess water
4. Cut the mushrooms into small cubes, add them to the potatoes along with the eggs, flour, salt and pepper, mix
5. Finally, stir in the bacon, onion and parsley, form the dough into round dumplings of the same size, about 5-6 cm in diameter
6. Cook the dumplings in boiling, slightly salted water for about 18-20 minutes, cut them in half and keep warm
7. Slice the spring onions and fry them in lard
8. Sprinkle the individual portions of dumplings on plates with cabbage, fried onions and bacon, top with the onion fat.
