Filled Potato Dumplings with Sauerkraut and Minced Meat

Ingredients

• 1 kg starchy potatoes
• 150 g flour
• 2 Eggs
• Salt
• nutmeg
• 1 onion
• 150 g mixed minced meat
• 1 tbsp freshly chopped parsley
• pepper (ground)
• 50 g cooked sauerkraut (e.g., canned)

Instructions

1. 1.

   Wash the potatoes and steam for about 30 minutes. Then peel, press through a potato masher, and let them dry. Add two-thirds of the flour, eggs, salt, and nutmeg, knead into a loose, well-formed dough; add more flour if needed.

2. 2.

   For the filling, peel and finely dice the onion, sauté in hot butter until translucent. Add the minced meat and brown crumbly. Stir in parsley and sauerkraut. Season with salt and pepper to taste.

3. 3.

   Take portions of dough, shape into dumplings with floured hands. Flatten slightly, place a spoonful of filling in the center, seal the dough over it. Drop dumplings into boiling salted water and simmer gently for about 20 minutes (do not boil).