Chicken-stuffed potato dumplings with bacon

Tip: tap a step to mark it as done.

1. Peel the potatoes, cut them into chunks, cover with water, add salt, and bring to a boil. Cook until tender, then turn off the heat, drain, mash, and let cool. Add the egg to the cooled potatoes, season with more salt, add the semolina, and mix well.

2. Gradually add the sifted flour and work into a dough. Let rest for half an hour. Cut the chicken breasts into small pieces and finely grind in a food processor. Peel and finely chop the onion, then mix with the chicken, salt, and pepper. Add a little cold water and mix well.

3. Divide the dough into several pieces and shape each into a flat round. Place a spoonful of meat filling in the center of each, trim the edges, and seal the rounds into balls. Meanwhile, bring a pot of lightly salted water to a boil.

4. Place the dumplings in the boiling water. Once they float to the surface, reduce the heat and cook for about 10 minutes.

   For the bacon topping, cut the bacon into small pieces. Peel and finely chop the onion and carrots, then place them in a skillet with the bacon and butter and fry briefly.

5. Serve the dumplings with sour cream, pan-fried onions, or butter, preferably with the bacon topping. Sprinkle with black pepper if desired.

Tip: Refrigerate the meat filling while the dough rests for half an hour—it will firm up and be easier to portion with a spoon, and the raw meat will not sit out in the warmth unnecessarily.

This recipe was translated from the Slovak original: Zemiakové knedlíčky s kuracou plnkou a opraženou slaninou