Potato dumplings filled with smoked meat and onions

For these potato dumplings, peel the potatoes, cut them into smaller pieces, and cook in salted water until soft (about 20 minutes).

Drain the cooked potatoes, let them cool for a while, and then grate them finely into a bowl.

Peel the onion and chop it finely.

Heat lard or oil in a pan, add the onion, and sauté until golden.

Cut the smoked meat into small cubes and add it to the onions. Briefly fry together, season with salt and pepper to taste. Let cool.

Add eggs, flour, potato starch, and salt to the grated potatoes. Work into a smooth, non-sticky dough.

Separate pieces from the dough (about 80 g), flatten them into a patty, and place a spoonful of smoked filling in the center.

Carefully close the dough around the filling and shape it into a round dumpling. Repeat the process with the remaining dough and filling.

In a large pot, bring enough salted water to a boil.

Place the dumplings into boiling water and cook for 10-12 minutes, until they float to the surface. Stir occasionally during cooking to prevent them from sticking to the bottom.

Cut the onion into rings or half rings.

Heat lard or oil in a pan and slowly sauté the onion until golden.

Divide the cooked dumplings onto plates, pour over with fried onions, and serve with sauerkraut or spinach.