Making potato dough: Peel the boiled potatoes, mash them and let them cool. Mix in the flour, 1 egg and the yolk from a separate egg and add a pinch of salt. Knead the mixture into a dough. Roll out the potato dough on a floured worktop and cut out circles approx. 10 cm in diameter. Put a teaspoon of Powidl in the middle, brush the ends of the dumplings with egg white and fold them up. Let the tascherl stand in a saucepan with boiling salted water for about 5 minutes. Remove with a slotted spoon and drain. Heat the butter in a pan and toss the tascherl in it.
Can be served as a dessert or a sweet main course.
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