Saarland Potatoes and Dumplings (Verheiratete)

Method6 steps · about 40 min

1. 1

   Step 1: Combine 200 g flour and 2 eggs with dough salt, pepper and freshly grated nutmeg to taste. Gradually whisk in sparkling water just until a thick spoonable dough forms; the source gives no fixed water volume. Set aside while cooking the potatoes.

   Uses 200 grams flour · 2 eggs · nutmeg · salt · pepper · sparkling water

2. 2

   Step 2: Quarter 800 g waxy potatoes and boil in the separate salted cooking water until tender. Meanwhile, medium-dice 100 g bacon and cook over medium heat until crisp. Drain the bacon pieces on paper towel, reserving the rendered bacon fat in the pan, then turn off that pan’s heat.

   Uses 800 grams waxy potatoes (like red potatoes or a waxy potato medley) · 100 grams thick-cut bacon · Water as needed to boil potatoes, then cook dumplings in the same water · Separate salt as needed for potato/dumpling cooking water

3. 3

   Step 3: Lift the tender potatoes from the hot water with a skimmer and keep them aside. Bring that same water back to a boil and use two spoons to drop portions of the prepared dumpling dough into it, using smaller spoons for smaller dumplings. Keep the crisp bacon and its rendered pan fat separate for finishing.

   Uses rested thick dumpling dough · tender potatoes, reserved cooking water, crisp bacon and rendered fat

4. 4

   Step 4: Once the dumplings float, boil for 1 more minute, until cooked through, then drain.

   Boil Dumplings · 1 minUses dumplings in boiling reserved potato water

5. 5

   Step 5: Add 1 tbsp butter to the reserved rendered bacon fat and heat over medium. Add the cooked potatoes and drained dumplings and cook for about 5 minutes until beginning to brown. Add the chosen thyme and rosemary quantities and cook 1 more minute. Stir in 200 ml heavy cream and the juice of ½ lemon, heating until the starches thicken the sauce.

   Brown potatoes/dumplings 5 minutes then herbs 1 minute · 6 minUses reserved tender potatoes and rendered bacon pan fat · cooked drained dumplings · 1 Tablespoon butter · ½ tsp dried thyme OR 1 tsp chopped fresh thyme · ½ tsp dried rosemary OR 1 tsp chopped fresh rosemary · 200 milliliter heavy whipping cream · ½ lemon (juice only)

6. 6

   Step 6: Season the finished sauce with the separate sauce salt and pepper to taste. Serve with the reserved crisp bacon and chopped fresh parsley, optionally alongside ready grilled Fleischwurst/bologna.

   Uses potatoes and dumplings in herb-lemon cream sauce · reserved crisp bacon pieces · Separate salt to taste for final cream sauce · Separate black pepper to taste for final cream sauce · Fresh parsley, chopped, as needed for finishing · Ready grilled Fleischwurst/bologna as optional accompaniment