Saarland Verheiratete | Geheirate with Bacon Cream Sauce

Peel and wash the potatoes and cut them into bite-sized, uniform pieces. Bring to a boil in a large pot with plenty of salted water and cook over medium heat for about 15 to 20 minutes until tender. Then drain and keep warm.

While the potatoes are cooking, prepare the dough for the Mehlknepp: In a bowl, mix the wheat flour, eggs, approx. 120–150 ml lukewarm water, 1 tsp salt, and a pinch of freshly ground nutmeg into a thick, viscous dough that forms bubbles and tears heavily from a spoon. Let the dough rest for 10 minutes.

Bring a wide pot of salted water to a simmer (do not boil rapidly). Using two moistened tablespoons, shape oblong dumplings (Mehlknepp) from the dough and slide them directly into the hot water. As soon as the dumplings float to the surface, let them gently cook for another 4 to 5 minutes. Lift out with a slotted spoon and drain well.