Delicious low-calorie recipes

Boil 500 g of potatoes whole with all the skin on.

Peel and grate 1500 g potatoes on a fine grater.

Place the grated potato mass in a gauze and press out the juice. Leave the juice for ~15 minutes to allow the starch to settle.

Once the starch has settled, drain the potato juice and add the starch back to the grated potato mixture.

Peel and mash the cooked potatoes. Then add to the other part of the potatoes, add a little salt and mix into a homogeneous mass.

Prepare the meat filling: fry/sauté the minced meat with onions, salt and pepper (with 15 g oil). Cool and add grated cheese.

Fill a large pot (at least 5 l) half full with water and bring it to a boil.

To make the potato dumplings: take the potato mass in your hand and knead it into a thin layer. Place 1 tablespoon of the meat filling in the middle of the dough, and fold the edges with the other hand. Then smooth the dumpling with both hands so that no holes remain. When the dumplings are set, place them all together in the boiling water. Put the lid on the pot and cook for 20-25 minutes. It is important not to put too many dumplings in the pot so that they move freely and do not stick together.

Preparation of the sauce
Finely chop and fry the onions in butter.