Kartoffel and Verenika

Ingredients

• 5 egg yolks
• 1/2 cup muffin mix
• 2 cups vegetable oil
• 1 onion, sliced
• 2 potatoes, boiled and mashed
• Fine salt and freshly ground black pepper
• 1 cup salad croutons
• 1 cup sour cream

Directions

Combine egg yolks and muffin mix and knead well. The mixture should be a smooth dough consistency.

In a medium saucepan, cook the onions in vegetable oil until soft, about 8 minutes. Remove from heat. Strain the onions, reserving the oil and the onions separately.

In a mixing bowl, mix mashed potatoes, 4 tablespoons of the onion flavored oil, salt, and pepper, to taste.

With rolling pin, roll dough to 1/8-inch thick, and cut into 2-inch square shaped pieces. Add dollop of potato filling to center, close the 4 corners of the dough, and pinch shut.

Bring a large pot of salted water to a boil. Add the Kartoffel and Verenika and boil gently for 10 minutes. Drain.

To serve, sprinkle with sauteed onions and croutons. Top with sour cream.