Potato Dumpings with Bacon and Sour Cream

Prepare the ingredients. This is what awaits on your plate - golden potato dumplings with bacon and sour cream. Prepare all ingredients beforehand so the work goes smoothly.

Peel the potatoes. Peel the potatoes.

Grate and squeeze the potatoes. Grate them finely and thoroughly squeeze out the excess liquid (ideally through a clean cloth).

Prepare the dough. In a bowl mix the grated potatoes, flour, egg yolks, salt and pepper. Work the mixture well so it holds together.

Optionally chop the chives. Optionally chop the chives finely and set them aside for later garnish.

Cut the bacon. Cut the cured ham into larger pieces

Cook the dumplings. In a large pot bring water to a boil and salt it. Using a spoon shape dumplings from the potato mixture and carefully place them into the boiling water. Cook at a gentle simmer for 6-8 minutes, until they float to the surface. Then remove them with a slotted spoon.

Fry the bacon and dumplings. In a pan over medium heat fry the bacon about 2-3 minutes until golden and crispy. Add the cooked dumplings and fry them together for another 2 minutes to give them a slightly crisp surface. Turn off the heat and stir in the sour cream.

Serve. Serve hot, sprinkled with bacon and with sour cream. Optionally sprinkle with chopped chives. Enjoy your meal.