Who wouldn’t know potato dumplings filled with meat stuffing! This recipe is for potato dumplings filled with ground pork and beef, served with sauteed sterilized cabbage.
Ingredients:
|
For the dumpling dough: |
| 700 g |
of potatoes cooked in their skins |
| 300 g |
of raw potatoes |
| 250 g |
of coarse flour |
| 1 pk |
egg |
|
salt |
|
salted water to cook dumplings |
|
For filling: |
| 500 g |
of ground meat (pork or beef) |
| 2 pcs |
garlic cloves |
| 1 pk |
larger onion |
| 1 pcs |
of eggplant |
|
ground black pepper |
| crushed cumin |
|
fat or oil |
|
salt |
|
For sauerkraut stew: |
| 1 jar (670 g) |
sterilized cabbage with brine |
| 1 tbsp |
lard |
| 1 pk |
cheese potato |
| 1 pc |
onion |
|
ocet |
|
sugar |
|
salt |
|
Other: |
|
onions sauteed in lard or oil |
Procedure:
First prepare the meat filling; let the onion chopped finely brown in a little oil, add the minced meat, brown it, season with the crushed garlic cloves and spices, add salt, finally stir in the eggs, remove the pan from the heat source
Gratify half of the raw potatoes finely, the other half coarsely, squeeze out the water, grate the cooked potatoes finely
Mix the potatoes together, then incorporate the flour and egg, salt the dough
From the dough gradually form patties, fill them with minced meat, close, form dumplings, boil in slightly salted water
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Remove the cooked dumplings and let them drain thoroughly, serve them with stewed cabbage, garnished with fried onions.
Cabbage preparation:
Steam the onion in the lard, add the sterilised cabbage from the jar with half of the brine, also the cumin and simmer for 30 minutes
Stir in the raw potatoes, boil and season with sugar, salt or vinegar.
Note:
Photo: Naďa Indruchová
braised cabbage