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Recipe of: © Monsieur Cuisine

Stuffed dumplings with bacon sauce

MC plus
4 portions
Preparation time: 20 min.
Created on: 29.09.2016
Last changes: 30.09.2016
  • 1.2 kg potatoes
  • 1 small leek
  • 1 egg
  • salt
  • pepper
  • 2 tbsp potato starch
  • 250 g mixed minced meat
  • 75 g streaky bacon
  • 1 onion
  • 1 tbsp butter
  • 250 ml cream
  • 1 tsp flour
  • 1 tbsp chopped parsley


Per portion:

  • calorific value
    2579 kj / 616 kcal
  • protein: 25 g
  • carbohydrates: 58 g
  • fat: 32 g
Preparation time
20 min.
  1. Wash, peel and halve 700 g of the potatoes, add them straight to the blender jug and chop for 12 seconds/speed setting 5. Wrap the chopped potato in a tea towel and squeeze the moisture out thoroughly. Fill the blender jug with water until it reaches the first marker (500 ml). Wash the rest of the potatoes, add them to the cooking pot and place it in the blender jug. Cook the potatoes using the steamer button. Once the steaming is finished, leave the potato mixture to cool and clean out the blender jug thoroughly. Wash the leek thoroughly and cut it into slices. Chop it in the blender jug for 6 seconds/speed setting 6. Remove it and clean out the blender jug thoroughly. Peel the cooled potatoes and chop them in the blender jug for 8 seconds/speed setting 6. Add the raw potato mixture, leek, egg, salt and pepper and work everything into a smooth dough for 2 minutes/kneading button. If it is too moist, knead in 1–2 tablespoons of potato starch.
  2. Season the minced meat with salt and pepper and roll it into little balls. Shape the potato dough into dumplings and stuff them with the meatballs. Fill the blender jug with 1 litre of water. Add the dumplings to the deep steamer basket and cook for 18 minutes/steamer button. While they are cooking, cut the streaky bacon into cubes for the bacon sauce. Peel and chop the onion. Warm the butter and sauté the bacon and the onion. Add the cream, and season to taste with salt and pepper. Thicken the sauce with the flour, pour over the stuffed dumplings and sprinkle with parsley.


Bon appétit with Monsieur Cuisine

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