Gefillde
Stuffed potato dumplings
Gefillde (Gefüllte Klöße): Saarland potato dumplings stuffed with liver sausage and mince
Gefillde are the Saarland's festive Sunday dumplings, especially loved in the Bliesgau and around Homburg: a dough of raw and cooked potato wrapped around a filling of pork liver sausage and minced pork and beef, poached gently, then served with a creamy bacon sauce (Speckrahmsoße) and sauerkraut. They are rich and filling, a dish for cold weekends and family gatherings. The most common mistake is a filling that is too wet, which bursts through the dough while poaching. Chef's tip: chill the filling balls for 20 minutes before wrapping so they are firm and easy to seal.
- Total time
- 120 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the dough
- 2 ⅝ lb starchy potatoes, rawpeeled
- 14 oz starchy potatoes, boiled and cooledmashed
- 2 tsp salt
- 2 tbsp plain flour
For the filling
- 1 onionfinely chopped
- 2 tbsp parsleychopped
- ½ tsp black pepper
- 1 tsp dried marjoram
For the bacon cream sauce
- 4 oz smoked streaky bacondiced
- 1 oniondiced
- 1 ¼ cups single cream
- ½ cup milk
- ¼ tsp black pepper
- 1 ⅓ lb sauerkraut, warmedto serve
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Method
0/8 doneStep 1: Mix 9 oz mixed pork and beef mince, 5 ½ oz pork liver sausage (Leberwurst), 1 onion, 2 tbsp parsley, ½ tsp black pepper and 1 tsp dried marjoram. Shape into 12 walnut-sized balls and chill for 20 minutes.
10 minStep 2: Finely grate 2 ⅝ lb starchy potatoes, raw into a cloth and squeeze out as much liquid as possible. Let the liquid settle for 5 minutes, pour off the water and keep the starch.
10 minStep 3: Knead the squeezed potato, the starch, 14 oz starchy potatoes, boiled and cooled, 2 tbsp plain flour and 1.5 tsp of the 2 tsp salt into a firm dough.
5 minStep 4: With wet hands flatten a portion of dough on your palm, put a filling ball in the middle and close the dough around it, pressing out any cracks. Make 12 dumplings about the size of a tennis ball.
15 minStep 5: Bring a large pan of water with the rest of the 2 tsp salt to a gentle simmer. Lower in the dumplings and poach without boiling for 30–35 minutes until they float, feel firm and the filling reaches 160°F in the centre.
35 minStep 6: Meanwhile fry 4 oz smoked streaky bacon in a dry pan over a medium heat for 5 minutes until crisp. Add 1 onion and cook for 3 minutes.
5 minStep 7: Pour in 1 ¼ cups single cream and ½ cup milk, simmer for 4–5 minutes until slightly thickened and season with ¼ tsp black pepper.
5 minStep 8: Lift out the dumplings with a slotted spoon and serve two per person with the bacon sauce and hot 1 ⅓ lb sauerkraut, warmed.
1 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 24 g
- Carbs
- 60 g
- Fat
- 33 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gefillde take?
- About 120 minutes in total: 50 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of starchy potatoes, raw?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of starchy potatoes, boiled and cooled?
- Sweet potato, same weight (sweeter, cooks a little faster).
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