Entree: Netherlands – Friesland – Friese Dúmkes (Small Frisian potato dumplings pan-fried with smoked eel and bacon in a mustard-onion sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) starchy potatoes, peeled and quartered
- 1 large egg
- 3/4 cup (95 g) all-purpose flour
- 1/3 cup (40 g) breadcrumbs
- 1 small onion, finely grated (about 3 oz / 85 g)
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) neutral oil (sunflower or canola)
- 6 oz (170 g) smoked bacon, diced
- 2 smoked eel fillets, approx. 6 oz (170 g) each, skin removed and flaked
- 1 tbsp (15 ml) whole-grain mustard
- 2 tbsp (30 ml) sour cream
- 1 tbsp (15 ml) apple cider vinegar
- 1/2 cup (75 g) pearl onions or small shallots, halved
- 2 tbsp (30 ml) chopped fresh parsley
- Lemon wedges, for serving

Instructions

1. Boil the potatoes in salted water until tender, about 15–20 minutes; drain well and mash while hot until smooth. Cool slightly.
2. Stir the grated onion, egg, flour, breadcrumbs, 1 tsp salt, and 1/2 tsp pepper into the mashed potatoes to form a soft dough. If too wet, add a tablespoon more flour.
3. Shape the dough into 12–16 golf-ball-sized dumplings (dúmkes). Place on a tray and chill 15 minutes to firm up.
4. In a large skillet over medium heat, cook the diced bacon until crisp; transfer to paper towel and reserve the fat in the pan, wiping out excess so about 1 tbsp remains.
5. Add butter and oil to the skillet and brown the dumplings in batches, 3–4 minutes per side, until golden and heated through. Transfer to a warmed plate.
6. In the same skillet, add the pearl onions and sauté 3–4 minutes until softened; add the flaked smoked eel and cook briefly just to warm, about 1–2 minutes.
7. Stir in mustard, sour cream, and apple cider vinegar; add reserved bacon and a splash of water if the sauce is too thick. Adjust seasoning with salt and pepper.
8. Return the dumplings to the pan to coat in the sauce and heat through for 1–2 minutes. Sprinkle with chopped parsley and serve with lemon wedges.