Potato rolled dumplings


Ingredients (dough):

  • 1kg potatoes
  • 1 teaspoon of salt
  • 180 g white flour
  • 180 g strong flour.
  • 50 g wheat semolina
  • 60 g butter
  • 1 egg


Ingredients (filling):

  • a little butter or oil
  • 2 finely chopped onions
  • 200 g finely-sliced ​​roasted bacon
  • 1kg sauerkraut finely sliced
  • cca. 100-200 g cooked barley
  • 1 tbsp home made-vegetable seasoning mix
  • 2 eggs
  • ground pepper to taste
  • salt to taste.



Dough: Put unpeeled potatoes into cold water and boil them. When they are done, peel them, mash them till smooth and then add butter, wheat semolina, salt, flour and an egg following the recipe quantities. Knead the dough quickly. 

Filling: Fry finely chopped onions in fat till golden yellow. Add finely-sliced roasted bacon, sliced ​​sauerkraut and cooked barley. Season to taste and add an egg when the mixture has cooled down a bit.

Preparation of dumplings:

Roll out the dough on a floured surface, put on the filling and roll it into a dumpling. Wrap them in aluminum foil and boil covered slowly from 30 – 45 minutes, depending on the thickness of the dumplings.