Erzgebirge potato wraps

Ingredients for 4 servings:

• 500 g potatoes, floury
• 2 tbsp potato flour
• 2 m.-sized eggs
• Salt
• Nutmeg, freshly grated
• Pepper (perfect: white Kampot pepper)
• 150 g ham (Tyrolean), finely diced
• 4 tbsp shallot(s), finely chopped
• 2 tbsp parsley, flat, finely chopped
• 2 tbsp clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

hearty filled dumplings

Boil the potatoes in their skins, peel them, press them through a potato/spaetzle press, and let cool. Then knead them with eggs, potato flour, and seasoning to form a smooth dough. Slowly fry the ham cubes, then sauté the shallots in them until golden brown. Let cool and stir in the parsley. Line a sheet of aluminum foil with plastic wrap and roll out the potato dough into a 1 cm thick rectangle using a moistened rolling pin. Spread the ham mixture on top and roll everything into a roll, wrap it tightly in the foil, and twist the ends together like candy. Let it simmer in gently simmering water for 20 minutes. Cut the cooked potato wraps into slices of about 4 cm and fry in hot clarified butter until golden brown. Serve as a main course with a mixed salad or as a side dish to meat dishes with sauce.