# What You'll Need:
→ Dumplings
01 - 3.3 lbs starchy potatoes, peeled
02 - 2 medium boiled potatoes, mashed
03 - 1 tsp salt
04 - 1 tbsp potato starch (optional, for binding)
→ 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 diced bacon or smoked pork belly
12 - 1 small onion, finely chopped
13 - 1¼ cups sour cream
14 - 1 tbsp fresh dill, chopped (optional)
# Directions:
01 - Grate raw peeled potatoes with a fine grater. Wrap grated potatoes in cheesecloth or clean kitchen towel and squeeze out excess liquid. Let the liquid stand to separate starch, then pour off water and reserve the sedimented potato starch.
02 - Combine squeezed grated potatoes, mashed boiled potatoes, salt, and reserved potato starch in a large bowl. Mix until a unified dough forms; add more potato starch if dough is too wet.
03 - In a bowl, blend ground pork, ground beef, finely chopped onion, minced garlic, salt, and black pepper until evenly mixed.
04 - With wet hands, portion dough about the size of a large egg. Flatten into a patty, place a heaping tablespoon of meat filling in the center, and encase the filling by sealing the dough into an oval-shaped dumpling. Repeat for all dough and filling.
05 - Bring a large pot of salted water to a gentle simmer. Gently add dumplings in batches, ensuring they do not stick. Cook for 25 to 30 minutes until dumplings float and are firm to the touch.
06 - In a skillet over medium heat, crisp diced bacon. Add chopped onions and sauté until golden. Stir in sour cream and dill; gently heat without boiling.
07 - Plate hot dumplings and generously spoon over the bacon and sour cream sauce. Garnish with extra dill or chives if desired.
