Roll out like pie crust, handling as little as possible.

Cut into small squares, fill with the potato mixture, turn opposite corners over and pinch together all around like small, three-cornered pies.

Drop the small triangular pies into boiling, salted water a few minutes, or until they rise to top; then skim out and brown them in a pan containing a tablespoonful each of butter and lard.

I have known some Germans who called these "Garden Birds." Stale bread crumbs, browned in butter, may be sprinkled over these pies when served.

Serve hot.
These are really pot pie or dumplings with potato filling.