Hoorische Un Zwiewelsoss – Hairy and Onion Sauce

Finely grate the raw potatoes and press out the juice firmly with a kitchen towel, the potatoes should be “dry”.

Press the cooked potatoes through a potato press and mix with the raw potatoes and eggs. Season with salt, pepper and ger. Season with salt, pepper and nutmeg.

Add enough flour so that the dough can be formed with wet hands. It is best to put a small test dumpling in boiling salted water and let it cook to see if it falls apart. If the dough is too soft, add a little flour.

Form 16 small dumplings with moistened hands and cook in boiling salted water (approx. 12 min). The dumplings should be able to lie loosely against each other, so the pot should not be too small.

For the sauce, cut the onions into cubes and brown them in a small saucepan with a little butter, deglaze everything together with the whipping cream and season with salt and pepper. Simmer lightly, thickening as needed with the potato starch pressed from the raw potatoes.

Serve with a mouse-ear salad or dandelion salad (field or rapeseed salad).

Next : : Fill the mixture:

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