Part 4/5:
Incorporate tomato paste and simmer for a few minutes.
Once cooked, mix in the parsley and green onions.
Making the Potato Filling: Mash the previously boiled potatoes in a bowl. Combine them with one egg, butter, salt, and flour. This will create a creamy filling that complements your meat mixture wonderfully.
Assemble Everything: Now, divide the dough into small portions and roll them out to create thin circles. Place a spoonful of the potato filling on each circle, followed by a spoonful of the meat mixture. Fold the dough over the filling and seal it well.
Chill: Place the prepared dumplings in the refrigerator for about 20 minutes. This step helps them hold their shape better during frying.