For the spelt mangalitza dumplings cut onion, sweat in oil with spelt rice and the finely chopped mangalitza ham, pour water and stew for 25 minutes until soft. Stir eggs and flour into the still warm mass, season with salt and pepper.
Form small dumplings from the mass, put them in boiling salted water, bring to a boil, cover and let stand for 10 minutes. Cut the leek into fine rings, sauté in rapeseed oil, add the grated potato, pour in water, simmer for about 8 minutes until soft, mash, add salt, pepper and a little whipped cream or sour cream to finish. Arrange the spelt mangalitza dumplings on the leek cream and garnish with leek strips.