For the stuffed potato dumplings, halve or quarter the potatoes. Boil them in plenty of salted water until soft. When the potatoes are soft, drain the water and let it steam out well on the stove.
Then mash the potatoes well with a potato masher while they are still warm.
Cut the butter into small pieces and mix with flour, semolina and salt to form a dough. Leave to rest in the refrigerator for about 30 minutes.
Then form a roll from the dough and cut down approx. 30 g large slices.
Flatten the dough slices a bit and fill each with a coffee spoon of brunch. Form the potato dumplings out of them and coat them carefully with flour, egg and the nut mixture.
Heat some oil in a frying pan and fry the filled potato dumplings until golden brown.
Then remove, drain and serve hot.