Rhenish Potato Dumplings

Finely grate the raw potatoes in a suitable bowl with cold water. Then take out again, squeeze briefly and repeat the process so that part of the potato starch is washed out. Place the grated potatoes on a firm kitchen towel (linen) form, roll tightly and twist the ends of the towel against each other until all the liquid is squeezed out. Put the dry quantity in a suitable bowl and pour the boiling hot milk over it.

Fry the bacon in a frying pan, sauté the onions and also cool.

Press the cooked, peeled potatoes through a potato ricer and add them with the flour and the egg yolks to the milk-potato mixture. Knead everything thoroughly and season strongly with salt and freshly ground pepper.

Form smooth round dumplings from the dough and draw (do not make!) in a large saucepan with hot salted water for about twenty minutes.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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