Peel the potatoes, cut into thin strips, and boil in salted water until tender. Knead the eggs, flour, cheese and water into a homogeneous dough, add spice, salt and nutmeg. Spread small dumplings with a tablespoon in salted boiling water. Cook until tender. Chop dried meat and onions, then fry it lightly, add the cream and season with pepper and nutmeg (if the sauce is too thick - diluted milk). Stir with dumplings and potatoes.