Cut one onion into a small cube. In a large pan preheat 1 tbsp of oil and add the onion. Let it cook until translucent and follow with minced beef. Season the meat with salt and pepper. Cook for 10 min mixing from time to time. Hallway through add chopped parsley.
Pour in the chicken stock and cover the pan with a lid. Let it simmer on medium heat until all the liquid is gone. Add Maggi and give it a good stir. Set aside and let it cool down.
Peel potatoes and boil in a large pot with 1 tbsp of salt, until cooked. Once cooked, drain the water out and press your potatoes through a potato press. Add eggs, plain flour, and potato starch. Mix well with a spatula.
In a large pot boil 1L of water. And let it simmer on the stove until your dumplings are ready to be cooked.
Start forming small, flat pancakes on the palm of your hand. Follow with 1 tbsp of beet and pinch all the edges together (check the pictures above for reference). Gently place up to 4-5 dumplings at a time into a pot with boiling water. They will be ready to take out once they float up (2-3min). Continue until all the potato paste and meat is finished.
On a small pan melt butter and add chopped onion. Fry until nicely golden brown.
Enjoy your dumpling while still hot, topped with onion, and with a side of light mustard.
