Belarusian Potato-Meat Dumplings Recipe

Makes 6 servings of Belarusian Potato-Meat Kolduny

Prep Time: 45 minutes | Cook Time: 25 minutes | Total Time: 70 minutes

Ingredients:

• Dumpling Mixture:
• 8 large Idaho potatoes, peeled and finely grated
• 2 large Idaho potatoes, peeled, boiled and riced
• 1 medium onion, peeled and finely grated
• 1 teaspoon salt, more or less to taste

Meat Mixture:

• 1 pound ground pork or 1/3 pound pork, 1/3 pound beef, 1/3 pound veal
• 1 medium onion, peeled and finely chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 large beaten egg

Gravy:

• 1/2 pound bacon, diced
• 1 large chopped onion
• 1 cup sour cream
• Black pepper to taste

Preparation:

1. In a large bowl, mix all the meat ingredients thoroughly. Refrigerate until ready to use.
2. Add a drop or two of lemon juice to the grated potatoes so they don’t turn brown. Place them in a fine-mesh cheesecloth or cotton dish towel and twist over a large bowl to get rid of the excess water. Pour off the water, reserving the potato starch at the bottom of the bowl.
3. Unwrap the cheesecloth and place potatoes in bowl with the potato starch you reserved from the bottom of the bowl. Add the riced potatoes, grated onion and salt. Mix well.
4. Put a large stockpot of water on to boil. To form the Kolduny, take about 1 cup of dumpling mixture and pat it flat in the palm of the hand. Place 1/4 cup or more of meat mixture in the center and, using slightly dampened hands, fold the potato mixture around the meat into a football shape, sealing well. Continue until both mixtures are gone.
5. Carefully lower dumplings into frying pan to which dark sunflower oil has been added.
6. While Kolduny are roast, make the gravy. Fry the bacon and onion until tender. Drain and combine with sour cream and black pepper. Thin with 1-2 tablespoons milk if necessary. Drench dumplings with gravy or pass it in a gravy boat at the table.