Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 800 g potato (s), (floury cookin)
- 250 g flour
- 1 large egg (s)
- 30 g wheat semolina
- salt
- 400 g roast or boiled meat leftovers, includin sausae leftovers, finely chopped
- 1 onion (s), finely chopped
- parsley
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, peel them, strain them and knead them while still warm with the flour, semolina, egg and a little salt to form a medium-firm dough. Shape it into a roll and cut into 10 equal pieces.
- Filling: Mix the leftover roast well with the finely chopped, roasted onion, parsley, salt and pepper. Turn walnut-sized balls.
- The pieces of dough are pressed apart and each filled with a ball of meat filling. The dough is pressed together well over the filling so that it does not run out. Let the dumplings cook in salted water for about 20 minutes.
- Sauerkraut or warm coleslaw is tasty as a side dish.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below