Potato Dumplings with Curd Cheese, Onion and Ham

For the potato dumplings with coarse curd cheese, onion and ham, peel cooked, cold potatoes, grate coarsely and salt. Bind with flour and egg, then let rest. Then form the dumplings with two tablespoons and fry on both sides in a little clarified butter or oil.

Now peel the onion and cut it roughly. Then dice the ham, fry both in lard and add the crumbled curd cheese over the hot potato dumplings. Then stir briefly, season with salt and pepper and sprinkle the potato dumplings with chopped marjoram.

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