First prepare the potato dough as described and let it rest.
For the filling, peel and chop the onion and fry in hot lard. Mix with the grams and bind with breadcrumbs. Season with salt, pepper, marjoram and garlic. Put in a cold place.
Form small balls from the mixture and let them freeze for a while.
Form potato dough into a roll and let it rest for a short time.
Divide into 8 parts and flatten them. Put the stuffing on top, cover well with dough and form into nice dumplings.
Cook in salted water (covered at the beginning) for about 10-15 minutes.
Lift out, baste with lard and serve.
Preparation Tip:
Serve the grammel dumplings with warm sauerkraut.
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