DUMPLINGS WITH MEAT FILLING

FOR THE DOUGH:
1 3/4 pounds raw potatoes, peeled
3/4 pound potatoes, boiled in their jackets the day before
1/2 cup hot milk
1 egg
About 2 tablespoons flour
Salt
2 tablespoons minced leek (white and yellow parts, no green)
FOR THE FILLING:
1/2 pound uncooked bratwurst filling or mild Italian sausage, or cooked beef of any kind, minced or ground
1 medium onion, diced and lightly sautéed in 1 teaspoon lard
Salt and freshly ground black pepper

TO MAKE THE DOUGH:
Grate raw potatoes into bowl of cold water, then remove to coarse linen bag (or wrap in a dish towel) and wring dry.

Grate boiled potatoes, combine with raw ones, then stir in hot milk. Mix in egg and as much flour as it takes to produce a workable dumpling dough; season with salt and leek. Shape dough into round, thick flat cakes by pressing it against palm of one hand.

TO MAKE THE FILLING:
Combine all ingredients for the filling. Sometimes a roll that has been soaked in water or milk and pressed dry is added to bind filling.

TO MAKE THE DUMPLINGS:
Place a dab of filling in center of one cake, then press edges of cake together to surround filling and form it into a ball. Repeat for each dumpling.

Cook dumplings for about 25 minutes in simmering water.

Yield: 4-6 servings
Source: The Cuisines of Germany by Horst Scharfenberg