Potato Dumplings Stuffed with Smoked Meat and Horseradish Sauerkraut

01Method

1. 1

   Boil the potatoes ahead of time in their skins and leave them to cool completely. While they cool, make the sauerkraut: melt the lard in a saucepan and gently fry the finely chopped onion, then add the diced apple and cook for a few minutes. Add the drained and chopped sauerkraut along with the grated horseradish, cover, and braise until tender. Season with salt, vinegar, or sugar to taste.

2. 2

   Cut the smoked meat into small cubes. Bring a large pot of salted water to a boil — have it ready before you start shaping the dumplings, as potato dough shouldn't be left to sit.

3. 3

   Peel the cooled potatoes and grate them finely or press them through a ricer directly onto a floured work surface. Work in the coarse flour, semolina, egg, and salt, then quickly bring it together into a smooth dough — don't overwork it. Shape the dough into a log and divide it into 16 equal pieces, flattening each one into a round. Place a portion of smoked meat in the center of each round and seal the dumpling firmly. Drop the dumplings one at a time into the boiling water. Once the water returns to a boil, carefully loosen any that have stuck to the bottom and cook for 10–12 minutes.

4. 4

   Fry the finely chopped onion in lard until golden. Remove the cooked dumplings and pierce each one with a wooden skewer to let the steam escape. Serve with the horseradish sauerkraut and spoon the fried onion and lard over the top.