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Ingredients
Potato Dumplings with Onions
- 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)
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.
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.
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.