Ingredients with Measurements:
- 1 kg potatoes
- 200g flour
- 2 eggs
- 1 tsp salt
- 100g bacon, diced
- 1 onion, diced
- 2 tbsp butter
Special equipment needed:
- Potato ricer or masher
- Large pot for boiling
Step-by-step instructions:
1. Peel and boil potatoes until tender, then mash or rice them.
2. In a separate pan, fry bacon and onion in butter until golden brown.
3. Mix flour, eggs, and salt into the mashed potatoes until a dough forms.
4. Divide the dough into 8-10 portions and shape them into balls.
5. Make a hole in the center of each ball and fill it with the bacon and onion mixture.
6. Close the hole and shape the ball into a smooth, round dumpling.
7. Bring a large pot of salted water to a boil and gently place the dumplings in the water.
8. Reduce heat to a simmer and cook for 20-25 minutes, or until the dumplings float to the surface.
9. Remove the dumplings with a slotted spoon and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Boiling water
Serving size:
8-10 dumplings
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 38g
Protein: 7g
Substitutions for ingredients:
- Gluten-free flour can be used instead of regular flour for a gluten-free version.
- Vegetarian bacon or mushrooms can be used instead of bacon for a vegetarian version.
Variations:
- Add grated cheese to the dough for a cheesy twist.
- Use different fillings such as sauerkraut or ground meat.
Tips and tricks:
- Be gentle when placing the dumplings in the water to avoid them falling apart.
- Make sure the bacon and onion mixture is well-drained to prevent the dumplings from becoming too soggy.
Storage instructions:
Store leftover dumplings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, gently simmer the dumplings in boiling water for 5-10 minutes until heated through.
Presentation ideas:
Serve the dumplings on a bed of sauerkraut or with a side of green beans.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with a side of roasted vegetables or a simple salad.
Troubleshooting advice:
- If the dough is too sticky, add more flour until it becomes workable.
- If the dumplings fall apart in the water, try adding more flour to the dough or making smaller dumplings.
Food safety advice:
Make sure the bacon is cooked through before adding it to the dumplings.
Food history:
Schlesische Kartoffelklöße mit Speck is a traditional German dish originating from the Silesian region.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve hot with a side of sauerkraut or roasted vegetables.
Related Categories
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Region: German
Taste: Savory, Salty, Smoky, Comforting