Stuffed Potato and Beetroot Dumpling

Last Updated on December 8, 2024

Traditional potato dumplings stuffed with meat mixture, served with unusual, but at the same time great cabbage prepared from beetroot and other ingredients.

Ingredients:

Dough for dumplings: 900 g of potatoes (net) 150 g children’s semolina 250 g coarse flour 2 tsp apple cider vinegar 2 tsp salt 2 pieces of egg For filling: 400 g of cooked smoked meat (any) 1 tbsp fat 1 pk onions a pinch of mace 1 pc garlic cloves pepper salt For beetroot cabbage: 700 g beetroot cabbage (approx. 5 pcs) 2 tsp salami 1 tbsp of lard or oil 50 ml water 1 pk onions crystal sugar

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vinegar salt

Procedure:

1. The day before, boil the potatoes in their skins
2. The next day, peel them and grate them finely, mince or mash them
3. Add the sifted semolina, flour and all the other ingredients to a bowl and quickly work out the dough (don’t fiddle with it too much, because long processing will make the dough thinner, and we don’t want that)
4. The filling is ready… didn’t I say that? :-))))) Grind the cooked smoked meat, let the diced onion fry in the lard, put the minced meat, onion and all the other ingredients in a bowl, mix everything together and fine-tune the taste
5. Divide the processed potato dough into halves (it is easier to work with then), roll out a snake from each half and cut it into pieces, which we flatten a little
6. On a lightly floured (with coarse flour) rolling pin form balls, cook them in boiling salted water for 8 minutes from the time they start to boil, take them out and let them drain thoroughly
8. Serve, in this case, with beetroot cabbage.

Preparation of beetroot cabbage:
1. Peel the beetroot and grate it coarsely on a teardrop grater
3. Fry the diced onion in the fat, add the grated beetroot
4. Add salt to taste, sugar and vinegar
5.

Note:

Recipe from Cooking with Tom, photo and text by Naďa Indruchová