Potato dumplings with meat filling

Ingredients

• 1.5 kg potatoes, peeled
• 1 small onion (or 1/2 large)
• 1 teaspoon of potato starch
• 1 tablespoon of raw grated potatoes
• 3 tablespoons of wheat flour (approx. 35-40 g)
• 1 tablespoon of potato starch for dusting
• 500 g pork neck
• 1 teaspoon marjoram
• 1 teaspoon sweet paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon thyme
• 1 clove of garlic
• 30 g butter
• 1/2 teaspoon salt for cooking meat
• 1/2 teaspoon salt for seasoning filling

Instructions

1. Boil 1.5 kg of peeled potatoes and cool them.
2. Grate the raw potatoes.
3. Cut the cooked potatoes into halves and grind them in a meat grinder.
4. Add salt and potato starch to the ground potatoes, mix and form balls.
5. Fry the bacon until crispy.
6. Chop the bacon and set aside.
7. Prepare the filling: grind the pork neck in a meat grinder, season with salt, pepper, marjoram, oregano, thyme, add minced garlic and butter, mix thoroughly.
8. Form small balls from the filling and wrap them in the potato dough.
9. Boil the dumplings in salted water for about 15-20 minutes.
10. Serve the dumplings with crispy bacon and pickled cucumbers.