Stuffed dumplings

Ingredients for 6 servings:

• 3 ½ kg potatoes
• 500 g onion(s)
• 1 stalk(s) leek
• 4 eggs
• Salt, pepper, nutmeg
• 500 g minced meat
• 1 onion(s)
• 1 stalk(s) leek
• 2 rolls
• 4 eggs
• salt and pepper
• nutmeg
• Parsley

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Boil 1.5 kg of potatoes with their skins. Finely grate 2 kg of raw, peeled potatoes with a grater. Finely chop the onions and leeks. Peel the cooked potatoes and press them through a ricer. Squeeze the raw, grated potatoes well through a cheesecloth. Place both types of potatoes in a bowl and mix with the onions, leeks, and eggs. Season with salt, a little pepper, and nutmeg. Mix the potato dough well. For the filling, finely chop the onion and leeks and braise them in a pan with the minced meat. Then let them cool and mix well with the previously soaked bread rolls, eggs, pepper, salt, nutmeg, and parsley. Form the potato dough into fist-sized dumplings, open them in the middle, and fill them with a portion of minced meat. Close the dumplings again with wet hands and place them in boiling water for about 20 minutes; do not boil vigorously. Serve with brown butter and a little milk or with bacon sauce. Preserved pears, mirabelle plums, cherries, or plums, even from jars or cans, are perfect as a side dish. Tip: It’s much quicker and easier to make using ready-made dumpling dough.