Potato dough dumplings filled with bird squash

1 serving


potatoes are cooked in peel, peeled and passed through a meat grinder. mixed with egg and flour, thoroughly kneaded with your hand until you get a soft dough that lags behind your hand. The filling is prepared. skewers are passed through a meat grinder. semolina should be fried in a saucepan over low heat, stirring continuously so as not to burn. when it browns, a little boiling water (a little salted) is poured in, in such an amount (about 2 cups of water) to make thick porridge. leave for cooling, after which it is mixed with chopped skins and a small amount of pepper. Potato dough is rolled out in a kitchen. a table sprinkled with flour, a layer about 0. 5 fingers thick. mugs are cut out with a glass, fillings are placed in the middle, mugs are doubled, the edges are pinched with fingers. After this dumpling, the dumplings are boiled in slightly salted water. Alternatively, dumplings can be filled with stewed cabbage, pilaf of rice with browned onions, or chopped liver, etc.