Potato dumpling

Ingredients 600 g. Raw Potatoes 150 g. boiled, peeled potatoes 1 teaspoon salt 2 dl fluor Stuffing 200 g. Lightly salted sidepork 1 yellow onion 0.5 teaspoon ground allspice salt Ingredients 600 g. raw potatoes 150 g. boiled, peeled potatoes 1 teaspoon salt 2 dl flour Stuffing: 200 g. Lightly salted pork 1 yellow onion 0.5 teaspoon ground allspice salt Do like this: 1. Cut the pork into small dices, peel and chop the onion. Fry the pork and onion until it get a golden brown colour together with allspice. 2. Peel and grate the raw potatoes and press out the water. Grate the boiled potatoes. Mix the two potatoes with salt and some flour little by little until the dough is easy to handle. 3. Divide the dough into small pieces. Roll every piece to a ball, a little larger as a golf ball and make a hole in it. Fill it with pork and onion and work the dough so that you get an even surface of the dumpling. 4. Put down the balls gently into simmering, easily salted water, one at a time so they don’t stick together. Let them simmer for 15-20 minutes. Feel free to try with other fillings for example smoked fish and leek. This recipe is for 4 people.