# Ingredient List:
→ Dumplings
01 - 3.3 lbs starchy potatoes, peeled
02 - 2 medium boiled and mashed potatoes
03 - 1 tsp salt
04 - 1 tbsp potato starch (optional)
→ Meat Filling
05 - 9 oz ground pork
06 - 5 oz ground beef
07 - 1 small onion, finely chopped
08 - 1 clove garlic, minced
09 - 1 tsp salt
10 - ½ tsp black pepper
→ Sauce
11 - 5 oz bacon or smoked pork belly, diced
12 - 1 small onion, finely chopped
13 - 1¼ cups sour cream
14 - 1 tbsp fresh dill, chopped (optional)
# How to Make:
01 - Grate raw potatoes finely and place them in cheesecloth. Squeeze out excess liquid, reserving the liquid to extract potato starch by letting it settle and pouring off the water.
02 - Combine squeezed grated potatoes, mashed boiled potatoes, salt, and reserved potato starch in a large bowl. Mix to form a cohesive dough, adding more potato starch if too wet.
03 - In a bowl, blend ground pork, ground beef, finely chopped onion, minced garlic, salt, and black pepper until thoroughly combined.
04 - Wet hands and shape a portion of dough roughly the size of a large egg into a flat patty. Place a heaping tablespoon of meat filling in the center, then enclose the filling fully, forming an oval-shaped dumpling. Repeat with remaining dough and filling.
05 - Bring a large pot of salted water to a gentle simmer. Carefully add dumplings in batches, avoid boiling vigorously, and cook for 25 to 30 minutes until dumplings float and feel firm to the touch.
06 - Fry diced bacon in a skillet over medium heat until crisp. Add chopped onions and sauté until golden. Stir in sour cream and dill, warming gently without boiling.
07 - Plate the dumplings hot, topping generously with the bacon and sour cream sauce.
