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Gefillde are large, traditional potato dumplings from Saarland stuffed with minced meat or liver sausage, served in a rich cream sauce.
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Cuisine
Gefillde represents a masterclass in potato dough from the culinary heritage of Saarland. The dumplings are crafted using a blend of raw and cooked potatoes, then carefully filled with seasoned minced meat and occasionally local liver sausage (Leberwurst). After simmering gently in salted water, these large dumplings are generously smothered in a rich cream sauce infused with leeks and bacon bits. Known for its rich and filling nature, Gefillde is a Sunday family favorite. To find traditional taverns serving this masterpiece, navigate through the Harita section. It holds a distinct place within the comfort foods of Deutschland.
Locals typically enjoy Gefillde paired with a side of classic German sauerkraut to balance the creaminess of the dish.
Ingredients
- 1 kg raw potatoes
- 500g cooked potatoes
- 300g minced meat (or liver sausage)
- 1 onion
- 200 ml cream, 100g bacon, and 1 leek (for sauce)
- Salt, black pepper, parsley
Preparation
- Grate the raw potatoes and squeeze out all moisture. Mash the cooked potatoes, then combine both with salt to form a smooth dough.
- Sauté the minced meat with finely chopped onion, parsley, salt, and pepper to prepare the filling.
- Shape the potato dough into large balls, create a well, fill with the meat mixture, and seal carefully.
- Simmer the dumplings gently in salted water for 20-25 minutes until they float to the surface, then serve with bacon cream sauce.
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