Raspeballer

Peel 300 g of potatoes, boil until tender, drain, dry the potatoes in the hot pot, and mash. Let cool until warm.

Peel 750 g of raw potatoes, grate them finely or process in a food processor, and gently press out the excess liquid.

Combine the raw and boiled potatoes with 300 ml of barley flour, 2 tbsp of wheat flour, and 1 tsp of salt to form a firm, sticky dough.

Cook one test dumpling: if it falls apart, work a bit more barley flour from the measured amount into the dough.

Bring 2 L of water to a boil in a large pot, add the remaining 1 tsp of salt, and reduce the heat to a gentle simmer. With wet hands or a spoon, shape 10 large, smooth dumplings, dipping the spoon in water before each one, and carefully lower them into the water.

Cook the raspeballer for 30–40 minutes at a barely visible simmer, without covering the pot tightly. A properly cooked dumpling should be uniform inside; check one by cutting it open.

Dice 200 g of bacon and fry until crispy, and melt 40 g of butter. Serve the hot raspeballer with the bacon and melted butter.