Dumplings from the day before

Incidentally, dumplings from the day before taste delicious when sliced and fried on both sides with a little fat in the pan.

Dora: I already know the "frying dumplings" from leftovers from my childhood.

I cut them into small pieces and fry them like fried potatoes, sometimes with small pieces of ham and onions, and egg over it or sometimes pure, only with pepper and salt, sometimes as a side dish and sometimes as supper, depending on your mood.

The "Brotzeitvariante" by pusteblumepuste is new to me, but will definitely be tried, as a change on the dinner table.
The discs are not fried then sure, right?