# 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)
# Directions:
01 - Grate raw potatoes using the fine side of a grater. Place grated potatoes in a cheesecloth or clean kitchen towel and squeeze out excess liquid. Reserve the liquid in a bowl, let it rest, then pour off water and keep the potato starch settled at the bottom.
02 - In a large bowl, combine squeezed grated potatoes, mashed boiled potatoes, salt, and reserved potato starch. Mix thoroughly until a cohesive dough forms. Add additional potato starch if dough feels too wet.
03 - Mix ground pork, ground beef, finely chopped onion, minced garlic, salt, and black pepper in a bowl until well incorporated.
04 - With wet hands, take about the size of a large egg of potato dough, flatten into a patty, place a heaping tablespoon of meat filling in the center, then carefully enclose filling, shaping into an oval dumpling. Seal completely. Repeat with remaining dough and filling.
05 - Bring a large pot of salted water to a gentle simmer. Slide dumplings in batches, avoiding overcrowding. Cook for 25 to 30 minutes until dumplings float and feel firm to the touch.
06 - In a skillet over medium heat, fry diced bacon until crisp. Add chopped onion and sauté until golden. Stir in sour cream and dill gently heat without boiling.
07 - Plate the hot dumplings and generously spoon the bacon and sour cream sauce over them.
