Remove the peel from the raw potatoes, grate them and squeeze them through a linen cloth. Mash the cooked potatoes and mix with the grated potatoes. Salt.
Stuffing: Sauté onions in lard until soft, add to minced form and season with salt and pepper. Knead everything well. Dumplings Take 70-80g each from the potato dough, pound with the palm of your hand. Put about a tablespoon of the filling in the center. Cover the filling with the potato dough and form an elongated dumpling the size of a duck egg. Put the dumplings prepared in this way into lightly boiling water and cook them for about 25 to half an hour. (Remove the dumplings with a skimmer, put them in a warmed bowl and pour the sauce over them.
Sauce: fry bacon and coarsely chopped onion in it.
Stir through with sour whipped cream. (Personally, I like the sauce better without sour cream.) Alternative: Instead of minced meat, simply use cooked beef that has been put through a meat grinder. For the sauce, instead of sour whipped cream, simply use sweet whipped cream or a mixture of sour and sweet whipped cream. Prepare as described above.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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