Remove peel from raw potatoes, grate and drain a little bit in a sieve. Grate the cooked potatoes or grind them in a meat grinder.
Prepare both with salt, egg, flour and milk to a loaf dough, set for 15 minutes.
Form elongated wedges, simmer in lightly salted water for 10-15 min at low heat. Drain the wedges, arrange on a heated platter.
Cut bacon and onions into slices. First fry the bacon heartily in fat, then add the onions and fry until golden. Pour bacon and onion sauce over wedges.
Author’s note: Keilchen are East Prussian dumplings. This recipe shows that they don’t necessarily have to have the classic round shape: Flutschkeilchen are small and elongated, so they “slip” down the throat better. Spirkel is the name given to the fried bacon cubes with which the wedges are served.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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