Grammel Dumplings Au Gratin

Press cooked, peeled potatoes through a press and quickly mix with the remaining ingredients to form a dough. Do not refrigerate too long and then continue to use. Lightly fry onions and garlic in hot lard. Once cooled, mix with the grams, season with chopped parsley, salt, pepper and possibly also paprika powder and knead well. If the mass is too dry, add a little lard.Form the mass into small dumplings and best frozen, so that they can be better coated with the dough.Then for the dough cook the potatoes, peel and press through the potato press. Knead with the remaining ingredients to form a dough. Roll out on a floured surface, cut out rounds and wrap the dumplings with them. Shape into nice round dumplings. Melt some lard in a suitable baking dish or pan. Arrange the dumplings in it, rolling them back and forth well. Mix the cream or crème fraîche with the eggs and pour over the dumplings. Place in the preheated oven and bake at 165-175 °C for about 35-40 minutes until the glaze has set.

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