Entree: Germany – Saarland – Gefillde (Potato dumplings stuffed with seasoned minced meat, a traditional Saarland main course)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 25 min

Total 1 hr

Ingredients

- 1 lb (454 g) russet potatoes, cooked, riced or mashed and cooled
- 1 lb (454 g) russet potatoes, raw, peeled and finely grated
- 3/4 cup (95 g) potato starch or corn starch
- 1 large egg
- 1 tsp (5 g) salt, plus more for boiling
- 1/4 tsp (0.5 g) ground nutmeg
- 8 oz (227 g) ground pork
- 8 oz (227 g) ground beef
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 1 clove garlic, minced
- 1 tsp (2 g) chopped fresh parsley
- 1/2 tsp (2 g) dried marjoram or 1 tsp (1 g) fresh, chopped
- 1/2 tsp (2 g) coarse black pepper
- 1 tbsp (15 ml) vegetable oil or butter for browning filling
- 4 slices bacon, chopped, approx. 2 oz (57 g) (for gravy)
- 1 medium onion, thinly sliced, approx. 6 oz (170 g) (for gravy)
- 1 cup (240 ml) chicken or beef stock (for gravy)
- 12 oz (340 g) sauerkraut, warmed (optional, for serving)
- Butter for finishing, 2 tbsp (30 g)

Instructions

1. Prepare the filling: in a skillet heat 1 tbsp (15 ml) oil or butter over medium heat. Add the chopped onion and garlic and cook until translucent. Add ground pork and beef, breaking up meat, and cook until browned and cooked through. Stir in parsley, marjoram, salt and pepper. Remove from heat and let cool; form into 8 small patties (about 2 tbsp / 30–35 g each) and set aside.
2. Squeeze excess liquid from the grated raw potatoes using a clean kitchen towel or cheesecloth; discard the liquid. Combine the riced cooked potatoes and drained raw grated potatoes in a bowl. Add potato starch, egg, 1 tsp (5 g) salt and nutmeg; mix into a firm, pliable dough. If dough is too wet, add a little more starch.
3. Divide the potato dough into 8 equal portions. Flatten each portion in your palm into a disk, place one meat patty in the center, and carefully wrap the potato dough around the filling to form a smooth ball, sealing seams well.
4. Bring a large pot of salted water to a gentle simmer (do not boil vigorously). Lower the Gefillde carefully into the simmering water and cook for 18–22 minutes; they should rise and feel firm but tender. Remove with a slotted spoon and drain briefly on a rack.
5. For the gravy, sauté the chopped bacon in a skillet until some fat renders. Add the thinly sliced onion and cook until golden and soft. Pour in 1 cup (240 ml) stock, simmer 4–5 minutes to blend flavors, and finish with 2 tbsp (30 g) butter. Season to taste.
6. Serve the Gefillde hot, topped with onion-bacon gravy and accompanied by warmed sauerkraut or steamed vegetables.