Stuffed potato dumplings with ham, bacon and leek

gefüllte Kartoffelklöße

The filled potato dumplings with ham, bacon and leek are a completely independent food!

Because the potato dumplings are usually not served as a side dish to meat, but only with brown bread crumb butter and a simple green salad.
The potato dumplings are great to prepare and even keep raw and frozen for a few weeks. That's why it's best to enjoy this dish on a stressful day by simply pulling it out of the freezer and preparing it in the hot water. They are a great alternative to fried potatoes or Spaetzle with cheese!

Ingredients for filled potato dumplings (for 4-6 people):

2 leeks
1 onion
1 stale roll
150 g of streaky bacon
200 g of cooked ham in one piece
1 clove of garlic
4 eggs
750 g of cooked floury potatoes
750 g of raw, floury potatoes
about 200 g of flour
1 pinch of nutmeg
3 tbsp breadcrumbs
100 g of butter
1 handful of parsley

Preparation of filled potato dumplings with bacon and leek:

Slice the leek lengthwise and wash thoroughly. Peel the onion and finely chop. Chop the shrimp. Finely chop the bacon and ham. Peel garlic and squeeze through the garlic press. Finely chop the parsley.
Peel pre-cooked potatoes and squeeze through the potato press. Peel raw potatoes and finely grate. Put in a clean dishcloth and squeeze vigorously. Mix the two potatoes well in a large enough bowl. Stir in 2 eggs and enough flour to make a smooth dough. Season with salt and pepper.
In a sufficiently large pan, skip the bacon, add the ham, breadcrumbs, garlic and onions and sauté briefly. Add the leek and sauté for 10 minutes until everything is golden brown. Take it from the stove and let it cool off. Whisk the remaining 2 eggs and mix vegetables under the cooled ham.
With cold washed hands form raft balls each with a diameter of about 6 cm and press a hole in them in the palm of your hand. Fill the dish with the ham vegetables and carefully close the hole again.
Bring salted water to a boil in a sufficiently large saucepan, reduce heat and let the potato dumplings soak for about 30 minutes over low to medium heat. The water should not boil heavily, otherwise the dumplings will disintegrate. Remove dumplings from the water with a ladle and drain briefly in a strainer.
Roast the breadcrumbs in butter until golden brown and add the parsley over the finished loaf. Serve immediately with a serving of plain green salad.

Worth knowing about filled potato dumplings:

The dumpling dough is sufficiently saturated with flour if it no longer sticks to the fingers. To make the dumplings, wash your hands with cold water and repeat every few dumplings. On the cold hands the dough sticks even less.
The filled potato dumplings can be twice as big as normal dumplingwhich are served as a side dish.

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Stuffed potato dumplings with ham, bacon and leek

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