Grammelknödel with Bacon-Onion Filling
55 Min
Total Time
35 Min
Cooking Time
20 Min
Preperation Time
Ingredients
| FOR THE DUMPLING DOUGH: | |
| 700 g | starchy potatoes |
| 90–100 g | potato starch |
| Salt | |
| FOR THE FILLING: | |
| 120–150 g | bacon |
| 1–2 | onions |
| 1 tbsp | oil |
| Pepper |
Instructions
Step 1 of 4:
For the potato dough: Boil potatoes in their skins until soft, drain, and peel while still hot. Press through a potato ricer and let steam briefly. Add potato starch and 1 tsp salt and knead into a smooth dough.
Step 2 of 4:
For the filling: Cut onions into fine strips and slowly roast in oil until golden brown and crispy. Drain on paper towels. Finely dice bacon and slowly render in a pan until lightly crispy. Stir in the fried onions and season with pepper.
Step 3 of 4:
Divide the dough into 6–8 portions. Flatten each portion, place some filling in the center, and form into dumplings. Completely enclose the filling.
Step 4 of 4:
Heat salted water in a pot. Add the dumplings to the hot, but not boiling, water and let them steep for 12–15 minutes until they rise to the surface. Lift the dumplings out of the water, let them drain briefly, and serve immediately with the mushroom ragout.
