Potato dumplings are a popular comfort food in Germany. This filled version is a delicious meal in itself – the ham-ricotta filling melts on the tongue!
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Recipe courtesy of Janine Breyer
- 1kg cooked potatoes (cooked the day before)
- 1 leek, white part only
- 1.5kg uncooked potatoes (floury kind)
- 2 eggs
- Potato starch “Kartoffelmehl”
- (~750g for 2.5kg potatoes)
- 500g ground beef
- 4 tbsp milk
- Ground beef spice
- 3 egg yolks
- 200ml cream
- Salt, to taste
- Fondor (optional)
- Bacon bits
- Cook potatoes the day before, peel and grate them with a food mill and let sit covered for the next day.
- Finely slice the leek and sweat them in some butter till softened.
- Peel the uncooked potatoes and grate them finely. Now mix both types of potatoes, add the eggs, leek, salt and potato starch.
- Note: Measurement for the starch is roughly ~ displace one fourth of the potato dough and fill this space with the starch and then mix all together.
- Brown ground beef in a pan, add the milk and the spices to taste. Allow to cool down a bit.
- Take some of the potato dough, form a flat „plate“ on your hand, add some of the ground beef and form a dumpling around the meat. They are big, comparable to a large orange or grapefruit. Bring hot salty water to a boil, and once the dumplings are in the water, allow to come once more to a boil before reducing heat to a low simmer for about 30 minutes.
- To make the first type of sauce, beat the yolks then add cream to them. Season with salt, pepper and Fondor (if using) to taste.
- The second sauce is just melted butter with bacon bits. First brown the bacon bits and then add butter.
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