Hoorish – Potato Dumplings with Bacon Sauce

Dumplings Press cooked, cooled and peeled potatoes through a potato ricer. Grate raw potatoes partly coarsely, partly finely. Quantity lightly squeezed to form jacket potato mass. Stir in soaked, well squeezed bread roll, egg, grated onion. Season with nutmeg, freshly ground pepper and sea salt.

As a final step, knead together with enough flour to loosen from the baking bowl. Bring plenty of salted water to a boil in a large high saucepan. Form dumplings with a tablespoon and pull in water simmering over low-medium heat until they rise to the surface. Cook for another 8-10 min until cooked through. The water should not make bubbling.

Lift out dumplings with slotted spoon. Sauce Heat butter, sauté shallot and beef jerky cubes in it, add leek rings (do not use dark green parts) and sauté as well. Extinguish with white wine, make short. Then fold in whipped cream and crème fraîche, make until sauce thickens slightly. Pepper and perhaps add salt.

Pour the sauce over the hot dumplings and sprinkle with chives. The hearty, hearty hoorish can be accompanied by a glass of dry Saar wine or a cool beer.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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