In einer weißen Porzellanschüssel liegt eine präzise geformte Portion Kartoffelpüree, garniert mit einer knusprigen Beilage. Zarte Pilze und frische Kräuter schwimmen in einer kräftigen, dunklen Brühe, kunstvoll angerichtet – ein Beispiel für die Leistung und die hochwertigen Ergebnisse, die mit dem Premium-Kochgeschirr von Fissler erzielt werden.

Crackling Dumblings with Bacon-Onion Filling

Name: Crackling Dumblings with Bacon-Onion Filling
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 portions
Ingredients: FOR THE DUMPLING DOUGH:; 700 g floury potatoes; 90–100 g potato starch; salt; FOR THE FILLING:; 120–150 g bacon; 1–2 onions; 1 tbsp. oil; pepper

55 Min

Total Time

35 Min

Cooking Time

20 Min

Preperation Time

Ingredients

4 portions

	FOR THE DUMPLING DOUGH:
700 g	floury potatoes
90–100 g	potato starch
	salt
	FOR THE FILLING:
120–150 g	bacon
1–2	onions
1 tbsp.	oil
	pepper

Instructions

Step 1 of 4:

For the potato dough: Cook the potatoes in their skins until soft, drain, and peel while still hot. Press through a potato ricer and let the steam escape briefly. Add the potato starch and 1 tsp salt, then knead into a smooth dough.

Step 2 of 4:

For the filling: Cut the onions into fine strips and slowly fry in oil until golden brown and crispy. Drain on kitchen paper. Finely dice the bacon and slowly render in a Frying Pan until lightly crispy. Fold in the crispy onions and season with pepper.

Step 3 of 4:

Divide the dough into 6–8 portions. Flatten each one, place a little filling in the centre, and shape into dumplings. Make sure the filling is completely enclosed.

Step 4 of 4:

Heat salted water in a pot. Add the dumplings to the hot, not boiling water and let them steep for 12–15 minutes until they rise to the surface. Lift the dumplings out of the water, let them drain briefly, and serve straight away with the mushroom ragout.