Stuffed Potato Dumplings with Warm Cabbage Salad

For this potato dough is very important that the potatoes are strained hot and processed very quickly. It is also important: Instead of the household flour that is common in our country, you need so-called handy flour for this. In southern Germany, you can easily find it in well-stocked stores, because it is ditto for sensitive doughs.

North of the Main river – possibly even north of the Danube – you will have to order it from your dealer. By the way, it is not a flour with a different degree of grinding, due to which it is always a flour with the type 405, but it has a different, namely grippier, due to which it has a coarser structure, which is why it can be handled in a more sophisticated way than the ditto flour called smooth. Its advantage is that it is less sticky.

Boil the potatoes with their skin on the stove, peel them and press them on the spot. Add salt, egg and cornstarch, mix with a wooden spoon to form a smooth dough. Once you can touch the dough neatly, arrange it into a roll, cut slices of it into small pieces, flatten each one and put a tiny bit of the prepared filling on top.

Roll into dumplings, dipping your hands again and again in flour with a good grip so that nothing sticks. To prepare the stuffing, turn the meat, provided that needed, through the coarse disc of the meat grinder. First, steam finely diced onions and garlic in hot lard, add the meat and fry until crumbly. Sa

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