For the filling, remove the peel from the potatoes, cut into quarters, cover with salt and water and cook for fifteen to twenty minutes. Pour into a sieve, collect the liquid. Mash milk, potatoes, egg and butter with a potato masher, maybe add a little cooking water, season with salt, cool.
For the dough, mix rye flour and wheat flour with salt in a baking bowl, add water until an elastic dough is formed.
Rest this for an hour with the lid closed, then form into a roll and cut into pieces.
Sprinkle plenty of rye flour on the surface. With floured hands, press each piece into an oval patty 16cm long and 10cm wide. Rub patties with flour and stack until all are formed.
On each patty, mold two to three teaspoons of the prepared potato mixture, turn up the edge a centimeter above, and form into small folds between thumb and forefinger a short distance apart.
Grease the baking tray, place the patties on it and bake in the heated oven at 250 °C on the middle shelf for ten to twelve minutes, until they turn a light color.
Heat the milk and butter, brush the hot patties on both sides with it, place them in a suitable bowl and cover them with a dishcloth.
Peel and finely chop eggs, rinse parsley, shake dry, chop leaves. Mix with butter, salt and pepper in a baking dish. At the table, spread this butter mixture on each
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