Turkish stuffed potato dumplings

Ingredients for 4 servings:

• 4 medium-sized potatoes, floury
• 3 tbsp heaped breadcrumbs
• 1 large egg(s)
• 150 g Gouda or Emmental or Berkäse, grated
• 1 tsp salt
• 500 g minced beef or mixed
• 2 m.-sized onion(s)
• 1 tsp salt, to taste
• 1 tsp cumin powder
• 1 tsp oregano
• 1 tsp Pul Biber or Paprika powder, sweet
• ½ tsp black pepper
• 1 egg(s)
• e.g. breadcrumbs
• n. B. Oil for frying

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

very tasty and filling

Boil the potatoes with their skins on until tender. Meanwhile, brown the minced meat in a pan with a little oil and season generously with salt, pepper, cumin, pul biber, and oregano. Add the finely diced onions and fry until the onions are soft and there is no liquid left in the pan. Let the mince cool! Peel the cooked potatoes while they are still hot and press them through a potato ricer. If you don’t have a potato ricer, either grate them or mash them with a fork, making sure there are no lumps left. Let it cool slightly until it is lukewarm. Now add the breadcrumbs, egg, salt, and grated cheese to the potatoes and knead well. It shouldn’t be wet, so add more breadcrumbs if needed. Take tangerine-sized pieces of the potato mixture, first shape them into ovals, then flatten them slightly in your hand and place the minced meat filling in the center. Now seal the edges by simply pressing them together and shape them into an oval again with your hand. Heat enough oil in a pan (so that the parcels are half submerged in oil) and coat the potato parcels first in egg, then in breadcrumbs, and fry until golden brown on both sides. Turn only once, otherwise they may break.