The dumplings get their name from the “hairy” appearance. The fibers of the raw grated potatoes straighten slightly on the surface – like a brush haircut.
Grate the raw potatoes and squeeze firmly. Put the cooked potatoes through a meat grinder and mix with the grated raw potatoes. Fold in the eggs, season with salt and perhaps bind with a little flour. Form round dumplings and cook in boiling hot salted water for 20 to 25 minutes.
The elongated shape of the hoorige is called “Stracke”.
For the Gefuellde, cook the dough in the same way as for the Hoorige.
For the filling of the Gefuellde fry minced meat in hot fat until crumbly and extinguish with milk. Bring to the boil and season. Fill the dumplings with the cooled meat mixture and cook in salted water for 1/2 hour. Then put the dumplings in a suitable dish and pour bacon sauce over them.
Serve with red cabbage or sauerkraut.
Dough variant: add finely chopped leek or parsley.
Stuffing variant: instead of minced meat add homemade liver sausage.
Our tip: use a deliciously spicy bacon for a delicious touch!
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