Salt hot mashed potatoes, when mixed with a cold egg and flour so, how much dough can hold, or add a few tablespoons grated Parmesan cheese. The dough rolled out on floured board to get the sausage thick as my thumb, we cut it into equal pieces and shape them into the hands pointed dumplings (thick fingers). Dumplings aside some time to dry, then boil them in salted water or broth until they begin to swim on the surface. Vadim obiračom them (with a spoon to remove the foam), put on a little hot butter and fry them.
Or put them in hot butter with anchovies, shake, sprinkle parmesan cheese and pepper and place in oven to melt cheese.
Mix the egg yolks 4, initially only them, and then strained the potatoes to get soft paste, salt, and stir in the flour so that we can shape the dumplings (dumplings), which we cook in salted water, strain it and sprinkle crumbs and Parmesan cheese, oily butter and serve with brown sauce.
Or add a little potato flour, fat, salt and one egg, make a smooth dough and shape of his balls.
Strudel with potatoes
Beat 4 grams of butter, 2 egg yolks and two tablespoons of sour cream, stir in 4 tablespoons propasiranog potatoes, beaten egg whites and salt between the two, thereby coat the dough for strudel made up to 3 dl flour and wrap strudel. The dough cut into pieces 3 thick fingers, they agree on buttered greased tin and sprinkle with flour, and half to one over the other, the upper surface coat egg and bake in the oven.
On the fried onions in hot butter, put the finely chopped residue roast, stew, let it cool, then stir in sour cream, and salted with scrambled egg, potatoes filled time, we have previously dug and cooked, put them in a dish of fat over them put the butter and sour cream and bake at high heat (above the fire).