Potato and Bacon Dumplings

375 calories per serving


serves 6
1.5 kg (3 lb) floury potatoes
900 ml (1 1/2 pints) water
100 g (4 oz) rindless streaky bacon
2 onions
1 - 2 tablespoons flour
1 egg
pinch of grated nutmeg
1 tablespoon chopped parsley
1 tablespoon chopped chives
1 teaspoon dill weed
3.5 litres (6 pints) water


1. Thinly peel the potatoes, wash them in cold water and cut 450 g (1 lb) into quarters. Bring the 900 ml (1 1/2 pints) water to the boil with a little salt in a medium saucepan and boil the potato quarters in a covered pan for about 30 minutes, until soft.

2. Grate the raw potato into a bowl of cold water, then squeeze it out in a tea towel. Drain the boiled potatoes, heat to evaporate excess moisture, mash and mix them with the grated potato.

3. Finely chop the bacon and onions. Fry the bacon in a frying pan until brown and crisp, then fry the onions in the bacon fat until golden.

4. Put the pan to one side. Work the flour, egg, a pinch of salt and nutmeg into the potato mixture to give a smooth dough, adding a little of the potato water if too dry. Stir in the bacon and onion mixture with the herbs.

5. Bring the second quantity of water to the boil with a generous sprinkling of salt. Make one trial dumpling from the mixture and drop it into the boiling water.

6. Reduce the heat. Cook the dumpling for about 25 minutes. If some of the dumpling comes away during cooking, work 1 tablespoon of flour into the remaining potato dough.

7. Using wet hands, shape the mixture into fist-sized dumplings. Drop the dumplings into the water, bring back to the boil, then simmer the dumplings for 25-30 minutes in the open pan.

Serve with: sauerkraut, white cabbage with caraway, or red cabbage with chestnuts.

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