Saxon Wrapped Dumplings

Make potatoes, peel and grate. Add baking powder, eggs, flour and salt. Knead everything together to a teg.

Add me, the dough should not be too firm. Roll out the dough to 1 centimeter thick square.

Dice the bacon and fry it. When cooled, spread evenly on dough without fat. Roll up dough sheet. Cut 4 cm thick slices into small pieces and steep in beef broth heated to 90 °C for 20 min.

Take out, drain and fill into a sufficiently large bowl. Pour some of the bacon fat over it. Garnish with chive rolls.

Our tip: Use bacon with a fine, smoky note!

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