Potato Dumplings with Onions

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Potato Dumplings with Onions
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
For the dough
400 grams Pastry flour
4 eggs
salt
For the filling
400 grams floury potatoes
2 shallots
2 Tbsps butter
200 grams Quark
1 egg yolk
salt
colorful, freshly ground peppers
For the garnish
100 grams smoked Pancetta (in slices)
3 onions
2 Tbsps clarified butter
500 milliliters vegetable oil (for frying)
2 Tbsps parsley (for garnish)
How healthy are the main ingredients?
potatoparsleyeggsaltshallotonion

Preparation steps

1.

For the dough: On a work surface pile flour and make a well in the center. Add eggs, 1/2 teaspoon salt and some water, as needed, and knead into a smooth, firm dough. Cover with plastic wrap and let dough rest for about 30 minutes.

2.

For the filling: Rinse potatoes and boil in salted water for about 30 minutes until done. Then peel and press through a potato masher. Peel shallots, finely dice and sauté in butter until golden. Mix cooked shallots with quark and egg yolks and stir into potatoes. Season with salt and pepper.

3.

Roll dough out thinly on a floured surface. Using a cookie cutter, cut out circles of 6-8 cm (approximately 2-3 inch) diameter. Into the center of each circle add a heaping teaspoon of filling, then fold dough into crescents and press edges carefully. Press edges with a fork. Simmer about 5 minutes in salted boiling water. Remove and drain.

For the garnish: Cut pancetta into strips. Peel onions and also cut into fine strips. In a frying pan, heat butter and fry bacon with onions turning occasionally until golden brown. In a saucepan heat oil and fry the potato dumplings until golden. Remove with a slotted spoon, drain on paper towel and place with onions and pancetta on warmed plates. Garnish with fresh herbs and serve.