Cook potatoes in a uniform.
Allow to cool and peel.
Grate on a fine grater. Add the egg, starch and semolina, and salt.
Add half the flour and mix well.
Gradually add the butter and remaining flour to knead the dough.
Cover the cutting Board with cling film, which is liberally greased with sunflower oil.
Put the dough on the film and roll it out into a rectangle 4 mm thick.
Brush the dough with the beaten egg yolk.
Put thinly sliced bacon or sausage on the yolk.
Helping yourself to the film, roll the potato dough into a roll, starting from the narrow edge.
Tighten the sides tightly and tie the ends of the film in a knot.
Roll the roll several times on the cutting Board.
Boil the roll in a large amount of boiling water. Approximately 20 minutes.
Ready dumplings get out of the water, remove the film.
Cut into pieces. Serve as a side dish to meat dishes.
