Spring is in full swing and we have one seasonal recipe for hot weather. So it is dumplings stuffed with smoked meat! Haha.
For 2 servings
500g large potatoes
130g semi-coarse flour (or plain flour)
2 tablespoons potato starch
200g smoked meat (or smoked salami)
1 tbsp red wine vinegar
1 tbsp brown sugar
1 tsp chopped parsley
Lightly pierce the potatoes with a prick or knife and bake them with the skin on at 170 degrees for about 1 hour. Then let them cool down, cut them in half and spoon the inside out. Put them through a potato ricer, add flour, starch, salt, melted butter and form a smooth dough. Let it rest for at least 10 minutes. Shape larger balls and then dust them with flour and shape patties. Add the sliced roasted smoked meat with the fried onions and finely wrap it round. Steam them for about 10 minutes over the hot water. Slice the cabbage finely and season with salt, vinegar and sugar. Add parsley inside and we can serve. For decoration, use fried potato skins from baking, which we dust with flour and deep fry until golden brown. Enjoy the meal!