Kartoffel and Verenika

• 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

1. Combine egg yolks and muffin mix and knead well.
2. The mixture should be a smooth dough consistency.
3. In a medium saucepan, cook the onions in vegetable oil until soft, about 8 minutes.
4. Remove from heat.
5. Strain the onions, reserving the oil and the onions separately.
6. In a mixing bowl, mix mashed potatoes, 4 tablespoons of the onion flavored oil, salt, and pepper, to taste.
7. With rolling pin, roll dough to 1/8-inch thick, and cut into 2-inch square shaped pieces.
8. Add dollop of potato filling to center, close the 4 corners of the dough, and pinch shut.
9. Bring a large pot of salted water to a boil.
10. Add the Kartoffel and Verenika and boil gently for 10 minutes.
11. Drain.
12. To serve, sprinkle with sauteed onions and croutons.
13. Top with sour cream.

egg yolks, muffin mix, vegetable oil, onion, potatoes, salt, salad croutons, sour cream

Taken from www.foodnetwork.com/recipes/kartoffel-and-verenika-recipe.html (may not work)