Recipe courtesy of Jean McEvilly
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Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

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