Meat-Filled Potato Dumplings "Hairy" and "Filled" (Hoorische and Gefillde)

Step 1

Grate the raw potatoes finely, place them in a cheese cloth over a strainer and thoroughly squeeze out the liquid. Peel and grate the leftover boiled potatoes. Combine both kinds of potatoes, adding 3 eggs, and a dash each of salt and pepper.

Step 2

Add enough flour so that the dough will not stick to the bowl or your fingers. Form longish dumplings from the potato mass and cook them in boiling water. When the dumplings float to the surface, leave them in for 3 more minutes. Remove dumplings from water.

Step 3

Hoorische dumplings are best served with a bacon gravy and Sauerkraut.

Step 4

Mix together ground meat (pork and/or beef), coarse liver sausage, pepper and salt.

Step 5

Prepare dumplings as above, but fill with the ground meat mixture.

Step 6

Filled dumplings are usually served with creamy bacon gravy and sauerkraut.