For the filling, finely strain the potatoes and chop the rolled ham (it is best to use a multi-shredder or a meat grinder so that it is really fine). Dice the onion, crush the garlic and fry both in lots of butter. Add the potatoes and rolled ham and fry. Season with salt, pepper and beef soup seasoning. Let it cool for a while.
In the meantime, prepare the dough. Put the flour on the work surface, sprinkle with a pinch of salt and make a small "pit" into which you can pour the hot water (little by little) and the oil without it running away. Now knead this well and long to form a smooth dough.
Then divide the dough into about 30 small balls and roll them out in a circle. Place some filling in the middle and fold up.
Press the ends together well and then press in with a fork to make a nice pattern.
When you have filled all 30 pieces, deep-fry them in a large soup pot with about 2 litres of hot oil - preferably at about 170°C -3-4 minutes until golden brown and keep them warm in the oven.
Serve with sauerkraut and/or sweet cabbage.
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