Stuffed Dumplings

For stuffed dumplings, first cut the leek lengthwise for the filling and rinse thoroughly. Remove the peel from the onion, chop both finely. Cut the bread roll and the bacon into small cubes.

In a frying pan, render the bacon. Stir-fry the mince until crumbly, stir in the onions and fry briefly. Stir in the bread cubes, season heartily with salt, pepper and paprika. Remove the skin from the garlic clove and press it in. Stir in the leek and stir-fry for another 10 minutes. Season to taste, remove from the heat and let cool. Mix half of the eggs and stir in.

For the dumpling dough, rinse and peel the raw potatoes, grate finely. Squeeze them tightly in a harness. Peel the cooked potatoes and press them through a potato ricer. Mix cooked and raw potatoes in a baking bowl. Knead in the remaining eggs and enough flour to make a smooth dough that doesn’t stick to your fingers. Season with salt, pepper and nutmeg.

With hands rinsed in cool water, shape and fill dumplings. Take a fist-sized amount of dough at a time, place in the palm of your hand and press a bulge into it. Fill each with 1 tablespoon of filling, squeeze the dough around the filling, and roll smooth dumplings. They should be at least twice the size of regular side dumplings.

Bring plenty of salted water to a boil. Pour in dumplings, bring to a boil briefly. Reduce the temperature and

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