Potato Rolls with Filling

Peel the potatoes, rinse in salted water and cook until tender, drain and cool well. Press through the press. Knead together with cornstarch and egg yolks to form a firm dough. Season with salt, pepper and nutmeg. Cut 2 pieces per unit into small pieces, roll out into a rectangle about 1/2 cm thick on a surface sprinkled with breadcrumbs. Peel onions, dice finely, knead together with parsley, minced meat, eggs, marjoram and ground caraway. Spread on the dough pieces, roll them up. Preheat the stove to 200 °C. Place the rolls in a greased baking dish and brush with melted butter. Bake in the oven for about 30 minutes until golden brown.

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