Summary

Ingredients

• 1 kg potato (s), cooked
• 150 g mushrooms
• 150 g sauerkraut
• 300 g minced meat
• 2 onions)
• 1 egg (s)
• 5 tablespoon flour (heaped )
• 4 tablespoon potato flour (heaped )
• some oil
• some salt and pepper
• some Maggi
• 200 ml water
• Flour for the work surface
• Salt water

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Instructions

1. Cut the sauerkraut into small pieces and cook in 200 ml of water for approx. 45 - 60 minutes. Press the potatoes through a potato press into a large bowl. Add the egg and both types of flour. Knead everything together thoroughly.
2. Cut the onion and mushrooms into fine cubes. Fry both with the minced meat in a pan. Then drain the sauerkraut and add to the pan, season with salt, pepper and Maggi and mix well.
3. Moisten your hands lightly with water, remove a handful from the potato mixture, form a dumpling and then press it flat on a stretched palm, about the size of a hand. Shape the hand into a hollow and add about 2 teaspoons of the meat, mushroom and sauerkraut mixture to the potato hollow. Always press the ends of the potato trough together parallel to each other and carefully shape into a dumpling.
4. Place the finished dumplings on a floured surface and form the dumplings again until all the ingredients are used up. When all the dumplings are formed, bring the water with salt to a boil in a large saucepan and place the dumplings in the boiling water with a slotted spoon.
5. Cook for 5 - 6 minutes (not longer, as the dumplings are super soft and could break). Get it out with the slotted spoon. Tastes delicious with a mushroom sauce or with fried onions and bacon.
6. Tip: If the portions are too large, the uncooked dumplings can be frozen.