Lazy dumplings with potatoes and creamy sauce with crab

Boil the potatoes, blend them until smooth or mash with a fork.

Mix the puree, egg, and yolk, stir with a spoon, and add salt.

Sift 100 grams of flour and mix it with the potato mass until homogeneous.

Divide the dough into three or four parts, sprinkle the surface with flour, and roll each piece of dough into a sausage about 1.5 cm in diameter.

Cut each sausage of dough into slices about 2 cm wide. Place the dough on a baking sheet and put it in the freezer for 15 minutes. You can boil the dumplings after 15 minutes, take as many as you need, and store the rest in the freezer for up to 2 months.

Boil water, add salt to taste. Cook the dumplings in boiling water for 3 minutes.

Transfer the dumplings to a skillet with vegetable oil. Fry until the dumplings are golden brown.

Pour in cream, add spinach. Sauté everything over medium heat until the spinach is soft.

Add oyster sauce, dry garlic, nutmeg, and mix.

Add crab, sliced into rings.

Sprinkle with crushed nuts and serve.