In a bowl, add the spinach and pour in the water, blend everything very well.
In a bowl, sift the flour, add the salt, egg, oil and pour in the spinach and water mixture.
Mix, then shape into a ball (you can add 1 tablespoon of flour here if the dough is too soft).
Cover with a towel and let it rest for 30 minutes.
For the Filling, mix the potatoes previously boiled in salted water and mashed with salt, black pepper to taste, melted butter and grated suluguni cheese.
Roll out the dough on a floured work surface to a thickness of 1-2 mm, cut out 7-8 cm circles, add a tablespoon of filling to each circle.
Glue the dumplings.
Boil the dumplings in a saucepan of salted water for 3 minutes at medium temperature.
Drain the meatballs, roll them in butter if desired, and serve with sour cream, chopped garlic, and herbs.
