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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bake potatoes at 320 F for 1 hour. | 2. While potatoes are baking, melt lard in a saucepan, add chopped bacon and fry till bacon is crisp. | 3. Pour lard and bacon pieces into a bowl, add breadcrumbs and half of the finely chopped orange peel, make a coarse dough. | 4. Cool. | 5. Peel warm potatoes, puree and mix with egg yolks, softened butter, cornstarch, second half of orange peel and salt and nutmeg to taste. | 6. Form dough into a roll and cut into 10 pieces. | 7. Place pieces on cookie sheet that is sprinkled with polenta. | 8. Place cookie sheet in a cool place. | 9. Roll lard dough into 10 balls. | 10. Press one ball in each piece of potato dough, gently roll dough into ball shape. | 11. Bring salted water to a slow boil, let dumplings simmer in lightly boiling water for about 10 minutes. | 12. Serve sprinkled with breadcrumbs which are browned in butter. | 13. Makes a good side for duck or turkey. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lard	5	ounces		1278.5621	0.0	0.0	141.7475
bacon	2	ounces		236.4348	0.7257	7.1554	22.5038
orange	2			3.525	0.8812	0.0705	0.009000000000000001
potato	21	ounces		458.4113	104.1249	12.2045	0.5358
butter	3	ounces	softened	484.785	22.2746	15.1474	40.824
egg yolk	2			109.48	1.2206	5.3924	9.0236
cornstarch	2 1/2	1/2		76.2	18.254	0.052000000000000005	0.01
breadcrumb	1	ounce		25.2167	0.0	5.61	0.1417
salt				-	-	-	-
nutmeg				-	-	-	-
polenta	2	tablespoons		25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.