Potato Dumplings “Hairy” and “Filled”

Hoorische and Gefillde
The name Hoorische translates as "hairy ones" and alludes to the dumplings surface which comes out quite rough because the potatoes are grated coarsely. A filled variation are stuffed with ground meat and/or liver sausage. Served with bacon gravy and sauerkraut.
Region Saarland

Ingredients

  • 2 lbs raw potatoes
  • 2 lbs boiled potatoes left over from the previous day
  • 3 eggs
  • flour
  • salt and pepper

For the filled dumplings

  • ground meat (pork and/or beef)
  • coarse liver sausage
  • salt and pepper

Instructions

For hairy dumplings (Hoorische):

  • Grate the raw potatoes finely, place them in a cheese cloth over a strainer and thoroughly squeeze out the liquid. Peel and grate the leftover boiled potatoes. Combine both kinds of potatoes, adding 3 eggs, and a dash each of salt and pepper.
  • Add enough flour so that the dough will not stick to the bowl or your fingers. Form longish dumplings from the potato mass and cook them in boiling water. When the dumplings float to the surface, leave them in for 3 more minutes. Remove dumplings from water.
  • Hoorische dumplings are best served with a bacon gravy and Sauerkraut.

For the filled dumplings (Gefillde Knepp):

  • Mix together ground meat (pork and/or beef), coarse liver sausage, pepper and salt.
  • Prepare dumplings as above, but fill with the ground meat mixture.
  • Filled dumplings are usually served with creamy bacon gravy and sauerkraut.

Notes

Note:
If you do not have the time to prepare theses potato specialties from scratch, try using any of the convenient potato products as great shortcuts:
Kartoffelland Raw Potato Dumpling Mix
Maggi Potato Dumpling Mix
Panni Shredded Potato Pancake Mix or Shredded Potato Dumpling Mix
Werner's Raw Potato Dumplings

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