Ingredients:
Dumpling Mixture:
- 8 large potatoes, peeled and finely grated
- 2 large potatoes, peeled, boiled and riced
- 1 medium onion, peeled and finely grated
- 1 teaspoon salt, more or less to taste
Meat Mixture:
- 1 pound ground pork or 1/3 pound pork, 1/3 pound beef, 1/3 pound veal
- 1 medium onion, peeled and finely chopped
- 1 teaspoon salt
- 1/4 tea spoon of pepper
- 1 large beaten egg
Gravy:
- 1/2 poundbacon, diced
- 1 largechoppedonion
- 1 cups of cream
- Black pepper to taste
- Preparation time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 70 minutes
Preparation:
1.
In a large bowl, mix all the
meat ingredients thoroughly. Refrigerate until ready to use.
2.
Add a drop of lemon juice to the grated potatoes so they
don't turn brown. Place them in a fine-mesh cheesecloth and twist over a bowl
to get rid of the excess water. Pour off the water, reserving the potato starch
at the bottom of the bowl.
3.
Unwrap the cheesecloth and
place potatoes in bowl with the potato starch you reserved from the bottom of
the bowl. Add the riced boiled potatoes, grated onion and salt. Mix well.
4. Put a large stockpot of water on to boil. To form the zeppelins, take about
1 cup of dumpling mixture and pat it flat in the palm of the hand. Place 1/4
cup or more of meat mixture in the centre and, using slightly dampened hands,
fold the potato mixture around the meat into a football shape, sealing well. Continue until both mixtures are
gone.
5.
Lower dumplings into salted, boiling water to which 1 tablespoon of cornstarch has been added (to prevent dumplings
from falling apart). Make sure water returns to the boil and continue boiling
for 20-30 minutes. Remove dumplings, drain briefly on a clean dish towel and
place on a heated platter.
6.
In the meantime, make the
gravy. Fry the bacon and onion until tender. Drain and combine with sour cream
and black pepper. Thin with 1-2 tablespoons milk (optionally). Drench dumplings
with gravy or pass it in a gravy boat at the table.
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