Ingredients

• 1 1/4-1 1/2 lbs potatoes
• 7/8 cup all-purpose flour
• 1/4 cup semolina
• 2 tablespoons unsalted butter, softened to room temperature
• 1 egg
• 2 egg yolks
• 1 pinch nutmeg, freshly grated
• salt, to taste
• pepper, to taste
• 1/4 lb roast pork, leftovers
• 1/4 lb roast beef, leftovers
• 1/4 lb raw pork sausage, plus
• 1 extra ounce raw pork sausage
• 1 medium onion, minced
• 1 clove garlic, crushed
• white pepper, to taste
• 1 pinch dried marjoram
• 1 -2 tablespoon butter, as needed
• water, as needed

Instructions

1. Boil potatoes in their skins until very tender; peel while still warm and run through a food mill or potato press; let cool until you feel comfortable handling them.

2. Add flour, semolina, butter,and seasonings- test and reseason if needed, then add the eggs& yolks.

3. Using a mixer, blend this mixture into a smooth dough.

4. Form into a long log and wrap in plastic; chill for about 15 minutes (while you are making the filling).

5. Cut off about 12-15 rounds, rolling out each round into a flat circle (dusting surface with flour if needed to keep from sticking).

6. Have a large pot of salted water set to boil on your stovetop.

7. Fill each dough round with a spoonful of the filling, then close dough around filling to cover completely, using dampened fingertips to seal (it will look like a doughball).

8. Drop dumplings gently into the boiling water, turn the heat to low, and cook about 15-20 minutes, or until cooked through.

9. Remove dumplings using a slotted spoon.

10. Serve drizzled with some melted butter or with your favorite gravy.

11. Filling: Mince together the cooked meats and the raw sausage using a meat grinder or food processor.

12. Add minced onions and garlic, as well as salt, pepper, and marjoram to taste.