Bavarian Potato Dumplings

Name: Bavarian Potato Dumplings
Total time: 1 h 40 min
Yield: 4
Ingredients: 25 ounces floury potatoes (cooked the previous day); 3.333 cups Sauerkraut; 2 onions (finely chopped); 1 bay leaf; 6 Juniper berries; 2 tablespoons clarified butter; 3.5 ounces firm Black pudding (finely diced); salt; freshly ground peppers; Nutmeg; 0.75 cup Corn starch; 2 eggs; 7 ounces smoked Bacon (diced)

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Recipe author: EAT SMARTER

My cookbook

654

calories

Calories

1 hr 40 min.

Preparation

moderate

Difficulty

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Ingredients

for 4 servings

25 ounces

floury potatoes (cooked the previous day)

3.333 cups

Sauerkraut

onions (finely chopped)

bay leaf

Juniper berries

2 tablespoons

clarified butter

3 ½ ounces

firm Black pudding (finely diced)

salt

freshly ground peppers

Nutmeg

¾ cup

Corn starch

eggs

7 ounces

smoked Bacon (diced)

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Preparation steps

Step 1/4

Put the sauerkraut into a pan with 1 onion, the bay leaf, juniper berries, 1 tbsp clarified butter and about 1/2 l water. Bring to the boil, cover and simmer for about 45 minutes.

Step 2/4

Grate the potatoes finely and work to a dough with the salt, nutmeg, cornflour and eggs. Form into 6 - 8 dumplings and press 1 tsp diced black pudding into the middle of each. Drop into simmering, salted water and simmer gently for about 20 minutes.

Step 3/4

Fry the bacon and the rest of the onion in the rest of the clarified butter.

Step 4/4

Serve the sauerkraut and dumplings on plates scattered with the fried bacon and onion.

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