Ingredients
|
300 g potato dough mixture |
| 450 g(ml) water |
| 300 g gluten-free smoked meat (sausage and the like) |
| 1-2 onions |
| oil or lard |
How to prepare
Even though we try to present our mixtures at various events using and giving our customers a taste of more modern (and healthy) recipes, we are always surprised how forthcoming you are towards the classics. Meat dumplings always score high with the visitors.
Dice the smoked meat into small cubes, roast on a frying pan and let cool off. Place the potato dumpling mixture, roasted smoked meat with fried fat (all cooled off) and water into a bowl. Mix into a dough and let stand for about 10 minutes. You can roll the dough and slice it or cut it into balls once cooked. Cook for about 15 minutes depending on the size. Let both “tighten” for a while once cooked.
Serve for example with sauerkraut and fried onion poured on top (chop 2 onions finely and fry until golden).
