For the Waldviertel dumplings, chop a small onion and fry in butter or oil. Add the finely chopped bacon and minced meat and fry until everything has a nice color.
Add a finely crushed clove of garlic, half the bouillon cube and salt and pepper. Refrigerate the mixture.
Boil the potatoes, peel them and press them while still warm. Add salt and potato starch flour and knead everything well. Divide the dumpling dough into six pieces, flatten and fill with the minced mass.
Form dumplings and let them steep for 15 minutes in slightly boiling water.
Remove the finished dumplings from the water, drain and serve with sauerkraut.
Preparation Tip:
An excellent dumpling recipe from Austria!
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