Smoked meat filling:

Cup of Yum
1. Cut ½ pound smoked meat into small cubes. Peel and finely chop 1 medium onion.
2. Melt ½ Tablespoon lard in a frying pan over medium-high heat and fry the onions in it until golden. Don't forget to stir. Add the smoked meat and fry for about three further minutes, stirring occasionally.
3. Transfer the meat filling from the pan to a bowl and let cool.

Creamy sauerkraut:

1. Drain 1 ½ pounds sauerkraut, but don't rinse it. Put the sauerkraut in a pot, and pour water over it, so the kraut is submerged. Cover the pot with a lid and let the sauerkraut cook at low heat for half an hour.
2. Peel and finely chop 1 medium onion. Melt 1 Tablespoon lard in a frying pan over medium-high heat and fry the onions in it, constantly stirring, until golden brown. Add 1 ½ Tablespoons granulated sugar, stir, and let it dissolve, which will happen in a moment.
3. Add the cooked sauerkraut and about a ladleful of its cooking water. Sprinkle 1 ½ Tablespoons all-purpose flour over the sauerkraut and stir. Reduce the heat to low, cover the pan with a lid, and let it simmer for about 15 to 20 minutes.
4. Adjuste the taste with salt and/or sugar if necessary.

Stuffed potato dumplings:

1. Boil 1 ¾ pounds potatoes in their skins and let them cool completely. Once cooled, peel the skins off and finely grate them using a hand grater.
2. Place a pot of salted water on the stove and bring it to a boil.
3. Add 2 cups all-purpose flour, ⅔ cup farina (cream of wheat), 1 egg, and 2 teaspoons salt to the bowl of shredded potatoes. Mix into a stiff but smooth dough, starting with a wooden spoon and then using your hands.
4. Shape the dough into a cylinder and cut it into equal-sized pieces. With your hands, form each piece into a patty. Place a spoonful of meat filling in the center. Fold the edges over the filling and close the dumpling. Gently roll the dumpling between your palms to form a round shape. Continue until all the dumplings are ready.
5. Place the stuffed dumplings in gently boiling, salted water. Cover the pot with a lid and cook on low heat for 15 minutes. If the dumplings stick to the bottom, carefully loosen them with a fork. Toward the end of cooking, the dumplings should float to the surface. Remove them with a slotted spoon and transfer them to a bowl.