potatoes 1.8 lb (800 g)
Cook unpeeled potatoes, best the day before.
The next day peel them and grate on the grater on the working board.
Pour the flour, semolina over potatoes, add salt, eggs.
Knead the dough thoroughly with the hands until everything is combined and it is not sticky. Form the cylinder and cut into four pieces.
salt 1 tsp
Place into the salty water and cook over the medium heat for about 15-20 minutes. During the cooking stir softly so the dumplings do not stick on the bottom and can surface.
When cooked rinse the dumplings under the cold water so they will not be sticky on the surface. Let it cool.
Finely chop the onion. Fry it in oil until golden. During frying slightly salt the onion.
Cut the dumplings into the slices and when serving, place a little fried onion on each dumpling slice.