Prepare potato dough as described and let rest. Form dumplings weighing approx. 50 g from the dough and press flat. Form chestnut puree into small balls and place each on a dumpling. Cover with dough and form nice round dumplings with wet hands. Dredge dumplings in flour, egg and bread crumbs and fry in not too hot oil until golden brown. Lift out and drain.
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