Hash Dumplings Au Gratin

For the baked Hascheek dumplings, boil the potatoes with the skin for about 20 minutes, peel and press and knead well with flour, semolina, egg and salt.

Form a roll from the dough and divide into 10 equal pieces and form balls from them. Preheat the oven to 190 degrees.

Fry the minced meat with the finely chopped onion in hot oil. Season with salt and pepper. Form the meat into small balls. Press each dough ball apart and fill with one meat ball and form into a dumpling.

For the egg measures, whisk the eggs with the milk and season with salt and pepper. Place the dumplings in a pot/saucepan and pour the egg mixture over them. Bake the baked Hascheeknödel in the oven for about 45 minutes until golden brown.

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