Potato Dumplings with Bacon
Scrub potatoes and cook about 1/3 of them in salted water for about 30 minutes or until tender.
Peel remaining potatoes and grate finely, squeeze well using a kitchen towel. Collect all resulting liquid and wait until starch has settled, drain liquid and collect starch, add to potatoes. Peel cooked potatoes and press through a ricer, combine with raw potatoes. Add egg yolk and season with salt and nutmeg, mix well until smooth. If mixture is too soft, add more starch. With two tablespoons, make dumplings and place into boiling sated water. Reduce heat and simmer for about 15 minutes.
Peel onions and chop finely. Dice bacon finely. Heat butter in a pan and saute onions and bacon until translucent.
Remove dumplings from the water and arrange on plates. Drizzle with onion and bacon mixture and serve with salad, if desired.