Potato dumplings with cabbage

1 serving


peel the potatoes, cook, pass hot through a meat grinder and cool. then introduce flour, eggs, salt into it, make tortillas from the resulting dough, put the filling on them, lubricate the edges of the tortilla with raw protein so that they stick together better, and combine them. boiled dumplings in salted boiling water, removed with a spoon and served with melted butter and sour cream. fresh or sauerkraut is suitable for filling potato dumplings