Dumplings with Potato Filling

1. for the dough: 700 g of flour on the surface form and press a bulge in it. Pour in salt, egg and 250 to 300 ml of water and mix the whole thing from the inside out, then knead with your hands to form a firm dough. Add a little more flour if necessary.

Wrap in plastic wrap and rest for 30 min.

2. for the filling: peel the potatoes and cut into very small cubes. Season with salt and pepper and set aside.

Roll out the dough in portions to small patties (O about 8 cm), put 1 tsp potato cubes on each and fold the patties in half. Press the edges firmly with a fork.

Cook the prepared patties in boiling salted water for about 15 minutes. Remove and drain.

Peel the onions, cut them into rings and fry them in butter until golden. Season with salt and pepper and sprinkle everything together over the dumplings form.

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