Summary

Ingredients

• 500 g potato (s), floury
• 1 teaspoon salt
• 3 tablespoon semolina
• 100 g flour, handy or potato starch flour

For the filling:

• 250 g reaves, reaves (or minced smoked meat or blunzn)
• 2 cloves garlic, peeled and finely chopped
• Parsley, finely weighed
• pepper
• 1 small onion (s), finely chopped

For the salad:

• 500 g sauerkraut, ood
• 1 large apple, more tart
• 5 tablespoon sweet cream
• 2 tablespoon vegetable oil, good, neutral
• 0.5 ½ lemon (s), add the juice
• 1 tablespoon horseradish, grated (horseradish)
• some sugar
• 1 carrot (s), grated (optional)

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Instructions

1. About the dough:
2. Steam the potatoes with their peel, peel them and press them into a bowl while still warm.
3. Mix in the semolina loosely with a fork and let stand until done.
4. Then quickly knead with the rest of the ingredients to form a smooth dough and fill immediately.
5. To the abundance:
6. The greens are briefly roasted with the vegetables without fat and then left to cool.
7. The potato dough is formed into a roll as thick as an arm. Then cut down the slices, 1 tablespoon. Put the fullness on top and whip together with the dumpling mass while twisting.
8. There shouldn`t be a hole in the dough and there shouldn`t be an air hole in the dumpling.
9. If small dumplings (about 2 euros in size) are made from the gummy mass and frozen, it is easier to roll the dumplings.
10. The dumplings are cooked for about 15-20 minutes in slightly simmering salted water.
11. Serve on sauerkraut salad and drizzle with a little nut-brown hot butter.
12. Sauerkraut salad:
13. Put the cream in a bowl, stir in the remaining ingredients for the sauce in the specified order with the whisk and
14. to taste. Loosen the sauerkraut, chop it up a little; Roughly grate the apples including the skin and mix both with the salad dressing.
15. Season the salad again and serve.