Meat Dumplings

For the meat dumplings, first prepare the dumpling dough.

Boil the potatoes, peel them and press them through a potato press while they are still warm. Quickly knead the still warm potatoes with the flour, semolina and egg to a dough. Season with salt.

For the filling, chop or mince the cooked meat/sausage, mix with the finely chopped onion roasted in a little oil and season with parsley, salt, pepper and a little nutmeg.

Take a fist-sized part of the dough, flatten it and pull it apart a little. Place a walnut-sized amount of the filling in the center and close the dumpling dough all the way around and press firmly. In a large pot, bring water to a boil, add the dumplings and simmer for about 20-30min. The dumplings are ready when they float to the surface of the water.

Preparation Tip:

Meat dumplings go very well with sauerkraut or coleslaw

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