Buy all ingredients right below the recipe
Ingredients
- 200 g red onion
- 400 g smoked bacon
- 80 g lard
- 150 ml milk
- 150 ml whipping cream
- 6 teaspoons sour cream
- 1 kg potato (type B)
- 500 g fine flour
- 2 pcs egg
- 450 g sheep cheese
- 3 teaspoons salt
Steps
- 1Finely chop the red onion, and dice the smoked bacon into approximately 1 cm pieces.
- 2In a pan, melt 40 g of lard over medium heat, add the bacon, and fry for 2 minutes, stirring frequently. Then add the remaining lard and the onion, and fry until golden brown. Pour in the milk and cream, bring to a boil, then reduce the heat and cook for another 3 minutes. Remove from heat and keep warm, covered.
- 3Finely grate the potatoes, place them in a bowl, and squeeze out any excess water. Add the flour, eggs, and salt, then mix the dough. In a large pot, bring a generous amount of water to a boil.
- 4Spread a portion of the dough onto a wet cutting board, and using a knife, cut dumplings into the boiling water. Once they float to the surface, wait 20 seconds, then remove them with a slotted spoon into a bowl. It's advisable to cook them in several batches to prevent sticking.
- 5Crumble a little sheep cheese over each serving of hot dumplings to melt. Finally, pour the warm bacon-onion-cream sauce over them and gently toss. When serving, garnish with a spoonful of sour cream to taste.
