Deep-fried potato dumplings with sauerkraut are one of the most popular home-made dishes in South Tyrol.
Ingredients
4 servings
Pickled cabbage:
500 g pickled cabbage
750 ml water
100 g Speck Alto Adige IGP
3 juniper berries
5 peppercorns
1/2 tsp caraway
1 bay leaf
50 g butter with the South Tyrolean seal of quality
100 g diced onion
2 minced garlic cloves
1 tbsp flour
salt
Ground pepper
Potato dough:
300 g potatoes with the South Tyrolean seal of quality
1 egg yolk with the South Tyrolean seal of quality
1 tbsp butter, melted
100 g flour
1 pinch of nutmeg
salt
Additional ingredients:
cooking fat
Preparation
Time to prepare: 2,5 h
Difficulty: medium
If the sauerkraut is too sour, press the fluid out or rinse it in cold water. Pour the water into the sauerkraut, add the whole speck, the juniper berries, peppercorns, caraway and bay leaf. Lightly salt and simmer on low heat for about 1.5 hours. Heat the butter and sauté the onion and garlic. Sprinkle the flour on top to make a light roux. Stir the roux into the sauerkraut, season to taste and leave to simmer for another 10 minutes. Peel and dice the potatoes and boil them in salt water for about 20 minutes. Drain and leave to cool until they are no longer steaming. Press the potatoes through a fine-meshed sieve. Mix the mashed potatoes with the egg yolk and melted butter and leave the mass to cool. Add flour, nutmeg and salt to the potato mass and knead. Roll out the dough to a thickness of 1–2 mm, cut out round shapes and deep-fry them. Serve the deep-fried potato dumplings with sauerkraut. Baking temperature: 180 degrees Cooking time: approx. 2 minutes
Wine recommendation: Alto Adige Gewürztaminer
You can add 1/2 teaspoon of aniseed to the potato dumpling dough. Tinned sauerkraut only needs to cook for 20–30 minutes.
