Gefillde – Saarland

– half and half Yield: filling Yield: bacon sauce.

For the filling, mix all the ingredients very finely chopped. Shape the dough into finger-thick slabs the size of a hand and place the filling (5 cm diameter ball) on top. Place the 2nd plate on top, press the edges firmly and shape into a round dumpling. Slide the dumplings into boiling salted water, reduce the temperature on the spot, pull the dumplings (cooking time half an hour). For the bacon sauce, melt the bacon, saute the finely chopped onion in it. Cut the cooked dumpling in half and pour the sauce over it.

Add to the dish: Sauerkraut

Our tip: Use a deliciously spicy bacon for a delicious touch!

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