Meat and Potato Dumplings
7,9 / 10
ready in 1 hr 45 min.
- For the dough
- 1 kilogram starchy potatoes
- 150 grams Pastry flour
- 2 eggs
- For the filling
- 1 onion
- 150 grams mixed Ground meat
- 1 Tbsp freshly chopped parsley
- freshly ground peppers
- 50 grams cooked Sauerkraut (prepared)
For the dough: Rinse potatoes and steam for about 30 minutes. Then peel, press trough a ricer and evaporate over low heat. Knead potatoes, 2/3 of flour, eggs, salt and nutmeg to form a loose, well-moldable dough. Add more flour if needed.
For the filling: Peel and mince onion. Heat butter in a pan and fry onion until translucent. Add minced meat and fry until crumbly. Stir in parsley and cabbage. Season well with salt and pepper.
Use floured hands to shape dough into small balls. slightly flatten, add a bit of filling, fold over and pinch to seal.
Cook dumplings in simmering salted water for about 20 minutes, until done, do not boil. Remove, drain and serve.