Making potato dumplings is time-consuming and requires constant attention, but sometimes it's worth the effort -:).

ingredients

Zaļās olīvas I Love Eco 360g/215g

2 kilograms Kartupeļi (svars ar mizu, nevārītiem)

200 grami Malta tītara fileja

100 grami Sīpols

60 grami Siers Bresto light (vai 10% siers)

12 grami Ķiploks

15 grami Eļļa

Sāls

Melnie pipari

Liels marles gabals

Zaļās olīvas I Love Eco 360g/215g

250 grami Ūdens

250 grami Piens 2%

100 grami Sīpols

40 grami Rīsu milti

30 grami Zaļumi (dilles + lociņi)

30 grami Sviests

Sāls, pipari

preperation

1. Boil 500 g of potatoes whole with all the skin on.

2. Peel and grate 1500 g potatoes on a fine grater.

3. Place the grated potato mass in a gauze and press out the juice. Leave the juice for ~15 minutes to allow the starch to settle.

4. Once the starch has settled, drain the potato juice and add the starch back to the grated potato mixture.

5. Peel and mash the cooked potatoes. Then add to the other part of the potatoes, add a little salt and mix into a homogeneous mass.

6. Prepare the meat filling: fry/sauté the minced meat with onions, salt and pepper (with 15 g oil). Cool and add grated cheese.

7. Fill a large pot (at least 5 l) half full with water and bring it to a boil.

8. To make the potato dumplings: take the potato mass in your hand and knead it into a thin layer. Place 1 tablespoon of the meat filling in the middle of the dough, and fold the edges with the other hand. Then smooth the dumpling with both hands so that no holes remain. When the dumplings are set, place them all together in the boiling water. Put the lid on the pot and cook for 20-25 minutes. It is important not to put too many dumplings in the pot so that they move freely and do not stick together.

9. Preparation of the sauceFinely chop and fry the onions in butter.

10. Mix milk and water. Add salt, pepper, spices and flour. Whisk to prevent lumps.

11. Add to the fried onions. Heat, stirring, until the sauce comes to a boil. Stir in the greens.

12. Serve the potatoe dumplings topped with the sauce.