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Saarland Verheiratete | Potatoes & Flour Dumplings with Bacon
(0)
40 min
Under an hour
Knuspr-Küche
Saarländische Verheiratete (auch „Geheirate“) sind ein herzhafter südwestdeutscher Seelenwärmer: Zart gekochte Kartoffeln und frisch abgestochene Mehlkneppchen vereinen sich in einer sämigen Rahmsauce mit knusprig ausgelassenem Speck und feiner Petersilie. Ein gelingsicherer Traditionsklassiker für die ganze Familie!
Preparation method
Preparation
Thoroughly peel the waxy potatoes, cut them into bite-sized pieces, and place them in a large pot with cold, salted water.
For the dumpling dough, place the wheat flour in a bowl. Add the eggs, whole milk, 1 teaspoon of fine table salt, and a pinch of freshly ground nutmeg. Beat everything with a wooden spoon or dough hooks into a thick, viscous, homogeneous dough that tears heavily from the spoon. Let the dough rest for about 10 minutes.
Cooking the Verheiratete
Bring the pot of potatoes to a boil and precook over medium heat for about 10 minutes, until they can be easily pierced but still have bite.
Chef's tip
Tradition secret: The name 'Verheiratete' (married ones) comes from the fact that the simple potatoes and the hearty flour dumplings form an inseparable marriage in the same pot and creamy sauce.
Consistency tip: If the dough is too stiff when scooping, stir in another tablespoon of milk. Dip the spoon into the hot water before scooping each dumpling so the dough slides off effortlessly.
30 min
Under an hour
