Whetstone dumplings with white sauce

Ingredients for 2 servings:

• 1 potato(s), raw or 1 egg
• n. B. water
• n. B. Salt
• n. B. Flour
• 1 cup sour cream
• 1 onion(s)
• some clarified butter
• Water, boiling
• Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

an old family recipe

Peel, wash, and finely grate the potatoes. Put a little water in a bowl, mix in the potatoes, salt, and a little flour, and mix until a firm dough forms. The amount depends on your taste; some people like their dumplings a little firmer, others a little softer, but that’s a matter of preference. The potato can also be replaced with a raw egg. Then, using a wet tablespoon, scoop out the dumplings from the dough and immediately place them in boiling salted water. Once all the dumplings are in the pot, reduce the heat; cover the pot and let the dumplings simmer for about 15 minutes. The dumplings are ready when they float to the surface. For the sauce: Heat the clarified butter in a pot, sauté the onion, reduce the heat, and add the sour cream, but don’t stir. Don’t let the sauce boil any further! Otherwise, it will become too thin. Remove from the heat frequently when the sauce starts to boil. We like to eat it with: creamed cucumber salad, beetroot, carrot salad or simply apple sauce.