Potato Dumpling From Potato Dough

For the cabbage pockets, first prepare the filling. For the cabbage filling, heat the fat, brown the onion and sugar.

Add the cabbage, a little water and cook until soft, salt, pepper and season to taste. When the cabbage is ready, it should not have any juice left.

For the potato dough, mix the cooked, strained potatoes with flour, egg and salt to make a potato dough. Roll this out to the thickness of the back of a knife and divide into 6 cm squares.

Place the cabbage on each square, then brush the edges with egg white, fold the dough over the filling and roll out circular or square pockets.

Boil them in salted water for about 5 minutes and strain. Then serve sprinkled with toasted breadcrumbs.

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