Summary

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

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Instructions

1. 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.
2. Filling: Mix the leftover roast well with the finely chopped, roasted onion, parsley, salt and pepper. Turn walnut-sized balls.
3. 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.
4. Sauerkraut or warm coleslaw is tasty as a side dish.