Baked Meat and Potato Dumplings

For baked meat and potato dumplings, first boil the potatoes, peel and mash while still hot with a potato masher.

Fry the mince in hot oil, remove the pan from the heat and mix in the potato mixture. Season with parsley, garlic, marjoram, caraway seeds, paprika powder and salt. Mix everything well.

Form 16 dumplings from the mixture (moisten your hands) and coat them in flour, beaten egg and breadcrumbs. Heat cooking oil in a deep frying pan and fry the dumplings until they float.

Drain the baked meat and potato dumplings on paper towels.

Preparation Tip:

Baked meat and potato dumplings are best served with salad.

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