Potato dumplings in sage butter

Name: Potato dumplings in sage butter
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g streaky smoked bacon; 1 kg floury potatoes; 1 Cucumber; 1 red onion; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 egg (size M); 100 g Potato starch; 6 Stem(s) Sage; 40 g Butter

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g streaky smoked bacon
1 kg floury potatoes
1 Cucumber
1 red onion
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 egg (size M)
100 g Potato starch
6 Stem(s) Sage
40 g Butter

Directions

1
Cut the bacon into fine cubes and drain in a pan without fat. Wash the potatoes and cook them covered in plenty of boiling water for about 20 minutes. Wash cucumber and cut into fine slices with a slicer.
2
Peel and finely chop the onion. Mix cucumber and onion and season with salt and pepper. Drain the potatoes, rinse and peel them and press them through a potato press. Add egg, starch and bacon to the potatoes and mix.
3
Season to taste with salt. Form 12 dumplings from the potato dough. Boil up plenty of salted water. Add the dumplings and let them simmer for 15-20 minutes at low heat until they rise to the surface. Remove the dumplings.
4
Meanwhile, wash the sage, shake dry and pluck the leaves from the stalks. Heat butter in a pan. Sauté the sage for approx. 4 minutes while turning. Add the dumplings after about 2 minutes and fry all around.
5
Arrange on plates. Add salad.