Potato dough dumplings filled with bird squash

Potatoes are cooked in the skin, peeled and passed through a meat grinder. It mixes with egg and flour, thoroughly kneaded with your hand until you get a soft dough that lags behind your hand. Potato dough is rolled out on a kitchen table sprinkled with flour, a layer with a thickness of about 1/2 of a finger. Mugs are cut out with a glass, stuffing slides are placed in the middle, mugs are doubled, the edges are pinched with their fingers. After that, the dumplings are cooked in slightly salted water. The same dumplings can be filled with stewed cabbage, pilaf of rice with browned onions, or chopped liver, etc.