Baked Ham Dumplings

Boil the potatoes, peel while still hot and press through the potato ricer. Cream the butter until fluffy. Add eggs, yolks, salt and grated nutmeg and quickly knead into a dough with the potatoes and cornstarch. Fry the onions in hot lard until yellow. Mix in garlic, parsley and ham. If necessary, add salt to taste. Form palm-sized discs from the dough. Put some of the ham mixture on each and form into dumplings. Now roll the dumplings first in the breadcrumbs, then turn them in egg and finally roll them again in breadcrumbs. Heat enough oil in a deep frying pan and fry the dumplings until golden. Lift out, drain on paper towels and serve. Wait 1-2 minutes before serving, as the dumplings can be very hot inside.

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