3 lbs baking potatoes, srubbed and boiled

until tender

4 slices lean bacon
6 oz farina (white semolina flour)
3 whole eggs
8 oz sifted all-purpose flour
1 teaspoon salt

2 tablespoons melted butter

1/4 teaspoon nutmeg

2 tablespoons fine chopped parsley

COOKING THE POTATOES:

Drain the potatoes and let them cool until easy to handle.
Peel and rice or mash the potatoes.

Coll the potatoes an dish towel, to remove some of the the moisture

(about 15 minutes).

COOKING THE BACON:

Brown bacon in heavy skillet over medium heat, until crisp.

Drain of all the drippings, and crumble the bacon until fine.

Spread pieces on paper toweel and set aside.

PREPARING THE DUMPLINGS:

Place potatoes on a floured board or table top and make a well in the center.

Add salt, eggs, bacon, flour and farina, and knead with your hands

until all the ingredients are uniformly mixed.

Do not overwork the dough.

Let the dough rest in a cool spot for 15 minutes.
Form the dough on a floured board into 2

and divide each into 12 portions.

Shape the pieces into balls and arrange on flowered baking sheet.

COOKING THE DUMPLINGS:
Cook the dumplings 912 at the time) in boiling salt water (large stock pot)

and cover with a lid.

When dumplings start to float. simmer at a lower heat for 10 minutess.

Remove the potato dumplings with slotted spoon and keep warm in oven until service

Serve hot.

Rudi Lechner
Rudi Lechner's Restaurant - Houston, Texas
http://www.rudilechners.com

Would you like the recipe for one of Rudi's specialties?
Drop us an email and we'll post it here within the week!

info@rudilechners.com