Rolled Dumplings with Cream Cheese

1. 

potatoes 1.1 lb (500 g)

Cook potatoes in a water for 20-25 minutes, let it cool and peel it.

2. 

Mash potatoes or finely grate it.

3. 

egg yolk 1 pc • flour medium 3.5 oz (100 g) • salt

Add an egg yolk, flour and pich of salt.

4. 

Knead the potato dough. It is well kneaded by hand on floured baking board.

5. 

flour medium 0.75 oz (20 g)

On a floured board divide dough into 6 pieces. With spread fingers from every piece roll the small tube of dough and with cutlery knife cut into a shorter parts.

6. 

Gradually set dumplings aside adequatelly floured so they will not stick to each other.

7. 

Place dumplings into a boiling water. In a while they will float on the surface. Take them out with slotted laddle or sieve.

8. 

unsalted butter 1.5 oz (40 g)

Fry cooked dumplings on butter until golden.

9. 

cream curd cheese 8 oz (230 g) • powdered sugar 1 tbsp

Serve sprinkled with cream cheese and sugar.