Stuffed Potato Dumplings

Rinse the potatoes and cook about 1/3 of them in salted water for about 30 minutes or until done.

For the filling: Soak the bread in milk. Rinse the leek, trim and cut into pieces. Briefly saute the leek in the hot butter, mix in the ground meat and cook until crumbly. Remove from the heat and allow to cool a little. Make a well in the center of the soaked bread, add the egg, ground meat and sausage and knead into an easily moldable dough. Season with salt and pepper. Make 8 small meat balls from the mixture, cover and let chill in the refrigerator.

For the dumplings: Peel the remaining uncooked potatoes, grate finely and press together well with the help of a kitchen cloth. Leave the juice in the bowl until the starch has settled. Drain the potato water, giving strength to the grated potatoes. Peel the cooked potatoes and press through a ricer onto the raw potatoes. Add the egg yolks, and season with salt and nutmeg. Mix everything into a smooth mixture and shape into a ball. If the potato ball is too wet, add a little starch (possibly cook a sample dumpling to check). Remove a little piece from the potato ball, flatten and put one of the meat balls in it. Shape into a dumpling. Repeat until all the ingredients have been used.

Place the filled dumplings in boiling salted water, reduce the heat and leave to simmer for about 25 minutes or until the dumplings are done .

Peel the onion and dice finely. Cut the bacon into thin strips. Heat the clarified butter in a pan and saute the onions together with the bacon for 3-4 minutes.