Ingredients:
- optional: bavarian style unfilled dumpling
- add some minced onion to the raw potato and 1 egg to the potato mixture
- filling ( optional )
- oil or butter to fry
- 2 stale ( not hard ) vienna rolls or french bread
Directions:
- Make the stuffing:
- Dice the bacon and add with hamburger together and fry in butter or oil.
- Butter tastes best
- Brown meat and drain excess fat if needed .
- Dice onion and slice leek thinly and add to meat mixture.
- Cover pan and cook low heat until leeks are soft.
- Dice stale rolls and add to leek mixture and sauté and stir a bit longer .
- If mixture seems too dry a bit of water may be added.
- Beat eggs and add to meat mixture.
- Season with salt, pepper and nutmeg.
- Liquid Maggi, a German seasoning similar to soy sauce may be added for additional flavor.
- Form the dumplings by wetting your hands and roll into a size 4 times larger than normal ( large orange )
- Make an indentation in the dumpling till it looks like a coffee cup.
- Now add some stuffing ( 1 to 2 Tbs. ) in the middle and seal dumpling very well.
- Have ready a pot with boiling water and gently place dumpling in and let it come to a quick boil again.
- Then lower heat and cook at a gentle bubble uncovered until they float to the top.
- This may vary from 30 to 45 minutes.
- I made the plain dumplings which took about 30 minutes to cook.
- I stuck a large toothpick into them to test for softness.
- Do not crowd when cooking.
- The dumplings may be made much smaller if desired.
- I figured out the use of one potato makes enough for two gigantic dumplings, one per person.
- The 1 1/2 lbs will may make at least 4 to 6 dumplings.
- Potatoes should be of the dry variety.
- Best if cooked the night before.
- Use a ricer to grate cooked , peeled potato into a bowl,
- Grate raw peeled potato.
- Place in clean cloth and squeeze out excess liquid ( add the onion if making Bavarian style )
- Combine both raw and cooked potato into a bowl and mix with salt
- ( and egg if Bavarian style ) and just enough flour to bind the mixture together. Avoid using too much flour which causes heavy recipes
- Serving suggestions:
- Serve with Roast Pork, Roast Duck, Roast Venison , Beef Goulash, Pot Roast or plain with a favorite white or brown sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.32 Kcal (1806 kJ) | ||
| Calories from fat | 67.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.47g | 11% | |
|---|---|---|---|
| Cholesterol | 112.37mg | 37% | |
| Sodium | 156.42mg | 7% | |
| Potassium | 1348.79mg | 29% | |
| Total Carbs | 58.39g | 19% | |
| Sugars | 20.05g | 80% | |
| Dietary Fiber | 6.34g | 25% | |
| Protein | 31.07g | 62% | |
| Vitamin C | 23mg | 38% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 5.6mg | 31% | |
| Calcium | 123.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 103.96 Kcal (435 kJ) | ||
| Calories from fat | 16.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 11% | |
|---|---|---|---|
| Cholesterol | 27.08mg | 37% | |
| Sodium | 37.7mg | 7% | |
| Potassium | 325.1mg | 29% | |
| Total Carbs | 14.07g | 19% | |
| Sugars | 4.83g | 80% | |
| Dietary Fiber | 1.53g | 25% | |
| Protein | 7.49g | 62% | |
| Vitamin C | 5.5mg | 38% | |
| Vitamin A | 0.5mg | 76% | |
| Iron | 1.4mg | 31% | |
| Calcium | 29.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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