Traditional, filling, family-friendly. Farm dumplings

This is one of those recipes that draws heavily on what many people believe is best – traditional cuisine. Aromatic, heavy with stuffing and very filling farm dumplings it’s a real culinary hit. It is worth preparing them at least once in a while. They taste delicious.

To make this recipe you will need:

• 1 kg of potatoes,
• 1 tablespoon of potato starch,
• salt and pepper.

Stuffing:

• 500 g of cooked meat from broth (poultry),
• 1 onion,
• 1 carrot,
• a bit of marjoram,
• a pinch of ground sweet pepper,
• salt and pepper
• 1 teaspoon of mustard or broth.

To serve:

• 1 onion,
• 100 g bacon,
• 50 g butter.

Peel the potatoes. Divide them into two parts – 1/3 and 2/3. Put the first one in a pot, pour water and bring to a boil. Leave for 20 minutes until they soften. Strain. When the potatoes are still warm, press them through a ricer and put them in a bowl.

Grate the remaining raw potatoes into another bowl. Leave them like that for a while and then strain them. If starch has accumulated on the bottom, add it to the cooked potatoes along with the grated portion. Add a spoonful of potato starch, salt and pepper. Stir well.

Now prepare the stuffing. Chop the cooked meat finely and, preferably, grind it in a meat grinder. If the carrot is not cooked, cook it until soft. Chop the onion finely. Cut the cooked carrot in the same way. Add to cooked meat. Season with salt and pepper, add marjoram and ground sweet pepper. If you have broth or bouillon, add a teaspoon. Use mustard instead. Make a uniform mass.

Form balls of the potato dough the size of a walnut. Make an indentation in the center of each ball, add the filling and seal the edges thoroughly to form a puff.

Boil salted water in a large pot. Throw the dumplings into boiling water in batches and cook for about 8-10 minutes after they float to the surface.

Meanwhile, make the garnish. Cut the bacon into small cubes, chop the onion. Throw the bacon into a heated pan, and when the fat melts, add the onion and butter. Reduce the heat and leave for a few minutes. Pour the prepared additions over the hot dumplings.

Source: Terazgotuje.pl