Potato Dumplings with Meat Filling

Ingredients

• 800 g starchy potatoes
• Salt
• 1 stale roll
• 100 ml lukewarm milk
• 0.5 stalk leek
• 1 tbsp butter
• 250 g ground beef
• 1 egg
• 200 g liver sausage
• pepper (ground)
• 1 egg yolk
• Nutmeg (freshly grated)
• 1 tbsp potato starch (as needed)

Instructions

1. 1.

   Wash the potatoes and cook about one‑third of them in salted water for approximately 30 minutes.

2. 2.

   Soak the roll in milk. Wash, trim, and cut the leek into pieces. Briefly sauté in hot butter, add the ground beef and brown it crumbly. Remove from heat and let cool slightly. Add the well‑pressed roll, egg, and liver sausage to the mixture and knead into a firm dough. Season with salt and pepper. Shape eight small dumplings from the dough and cover them to keep cold.

3. 3.

   Peel the remaining potatoes, grate finely, and squeeze out excess moisture using a kitchen towel. Hold the juice until starch settles, then drain the water and add the starch to the pressed potatoes. Pass the boiled potatoes through a potato press into the raw potato mixture. Add the egg yolk, salt, nutmeg, and mix everything into a smooth dumpling dough. If the dough is too wet, fold in more starch (you may test by forming a small dumpling and cooking it). Take some dough, flatten it, place a meatball on top, form a dumpling, and set aside until all are formed.

4. 4.

   Place all dumplings in boiling salted water, reduce heat, and simmer for about 25 minutes.