Raw potato dumplings stuffed with polish meat

1 serving


cook half of the potatoes in the peel, peel, pass through a meat grinder, cool. peel the remaining potatoes, grate on a fine grater, squeeze slightly through a cloth bag, leave the squeezed liquid to stand aside. then drain the liquid, and add the remaining potato flour to the squeezed potatoes, combine with the boiled potatoes, release the egg, salt, knead the dough. To pass the mince through a meat grinder and a bun. add toasted onions, peppers, salt, mix everything well. cut a 3 cm diameter roller from dough, cut into pieces, make small cakes, put minced meat, pinch, make walnut balls, cook in salted water for 4- 5 minutes. remove with a spoon, pour boiling water, let the water drain. put on a dish, pour melted lard