Summary

Ingredients

• 1 bunch parsley
• 1 bag dough, (dumpling dough), half and half, from the cooling shelf
• 1 egg (s)
• 50 g ham, diced
• 3 tablespoon clarified butter

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Instructions

1. Wash the parsley, shake dry and finely chop. Knead the dumpling dough, egg and ham cubes with the parsley. Shape the mixture into 1-2 rolls (5-6 cm in diameter). Cut into 18 to 20 thalers. Heat the lard in portions in a pan. Fry the potato thalers in 2-3 portions on each side for about 4-5 minutes until golden brown.