Cook potatoes the night before and put it in the bowl overnight in the refrigerator.
Peel the potatoes and press through a potato ricer. Add eggs, flour and semolina and knead into a dough. If the dough is too sticky, add more flour. Warap dough into a cling film and let it rest for about 1 hour in the refrigerator.
For the filling mince finely the bacon, sausage and greaves. Season with salt and pepper. Add onion and parsley to the sausage mixture and form 10 dumplings.
Divide and form the dough into 10 dumplings, press them flat, then place the sausage dumplings in the middle and press the dough tightly around the filling. Roll dumplings in flour again.
Simmer for about 20 minutes in boiling salted water.