Gefillde
Gefillde
Gefillde, literally “the filled ones”, are dumplings stuffed with liver sausage and/or minced meat. Hence the name — they’re filled. And not only the dumplings: whoever eats them can safely assume that by the end of the meal, they too will be completely filled. For anyone who hasn’t tried Gefillde yet, consider this a warning — the feeling of fullness sets in suddenly and smoothly transitions into a pleasantly satisfying heaviness!
Ingredients for Gefillde
- 1 pack potato dumpling dough
- 1 pack cured pork (bacon/lardons)
- 2 cans of evaporated milk (or cream)
- Some fried minced meat or liver sausage (or both)
- Butter (for frying)
- Pepper
- A pinch of salt, Fondor, or Maggi seasoning
Preparation of Gefillde
Shape the dumpling dough into small balls. Fill each one with either fried minced meat or liver sausage — or, in my opinion, the best option: a well-fried mixture of both. Boil the filled dumplings in water for about 20–25 minutes.
Meanwhile, cut the cured pork into cubes. In a deep frying pan, fry the pork in hot butter until it’s golden brown and crispy. Then add the evaporated milk and season with salt, pepper, and a dash of Fondor and/or Maggi.
To serve, arrange the dumplings on deep plates and spoon the sauce with the bacon over them. As shown in the picture, sauerkraut makes an excellent side dish.
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