600 g of boiled potatoes
1 kg of raw potatoes
4 heaped tablespoons of potato starch
4 heaped tablespoons of millet flour
Salt to taste
700 g beef cooked in the broth (other meat can be used as well)
3 large onions
Salt and black pepper
If you like, also add a few cooked(fried) chicken livers to the filling.
1.Cook beef broth.
2.Take out the meat and chill it,
3.Peel the onions, chop them into pieces and fry them in a few tablespoons of oil.
4.Blend the meat and onions in a blender. You can blend once if you prefer rougher the texture filling, or twice or even three times if you prefer the consistency of the pie filling.
5.Season with salt and ground black pepper.
6.Cook the potatoes in their jackets, peel them and mash very well (no lumps).
7.Peel the raw potatoes, grate them very thinly or blend them in a mixer. You can also use a juicer.
8.Put the potato pulp on a fine strainer, put it on a large bowl and let it drain very well. I mix it every now and then to let out as much fluid as possible. Pour out the water from the potatoes and leave the starch collected at the bottom of the bowl.
9.Put boiled and pressed potatoes into a large bowl, drained raw potatoes, starch from the bottom of the bowl, potato flour, millet flour and knead it briefly enough so that all ingredients combine.
10.With wet hands, form a pie in my hand, put a spoonful of stuffing and stick the dumplings together, forming a ball, they can be bigger or smaller, oblong or round as you like.
11.Bring salted water to a boil, gently put the dumplings to the bottom.
12.After 2 minutes, stir with a slotted spoon.
13.From this moment the dumplings rise to the surface,
14.Cook them for 4 more minutes.
15.Serve it immediately with fried onion.