Potato dumplings

Ingredients for 2 servings:

• 500 g jacket potatoes
• 130 g corn, ground
• 2 pinches of salt
• 1 pinch(s) of sugar
• Nutmeg, freshly grated
• 1 egg(s)
• 25 g butter (1 tbsp)
• 80 g yogurt (1.5% fat)
• 80 g milk 1.5% fat)
• Cranberries, ad jar
• mountain cheese, thinly sliced

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free

For the dough, peel the potatoes, mash them while they are still hot, and let them cool. Sprinkle the flour, salt, and nutmeg over the potatoes and add the egg. Quickly prepare a smooth dough and form it into a roll on baking paper. Cut thick slices from the roll and flatten them with the heel of your hand. Brush the slices with melted butter and yogurt, spread the filling (cranberries and thin slices of mountain cheese) on top, and cover with another slice, pressing the edges together with your fingers (to seal). Place the “pockets” on a baking sheet lined with baking paper and bake for approximately 45-60 minutes. Pour the milk over them halfway through the baking time. Bake for approximately 60 minutes in a cold oven at approximately 150°C (convection oven).