Dumplings with grated young potatoes, bacon and onions

The filling of grated young potatoes tastes like potato pancakes or pancakes. The thing is that we do not boil the potatoes until cooked, as is done in the traditional recipe, but rub them almost raw on a fine grater and mix them with fried onions and lard. If the usual filling of mashed potatoes is boring, try making dumplings with potatoes and lard in a new way.

Ingredients

• For the test:
• Kefir - 180 ml
• Egg - 1 pc.
• Flour - 350-400 g (about 2-2.5 cups of 250 ml volume)
• Salt - 0.5 tsp
• For filling:
• Young potatoes - 500-600 g
• Onions - 150 g
• Pork brisket or bacon with meat layers - 250 g
• Vegetable oil (if necessary) - 20 ml
• Salt to taste
• Ground black pepper - to taste
• Ground coriander - to taste
• Besides:
• Salt (for cooking) - to taste
• Green onion (for serving) - 2-3 feathers

Directions

1. Shake kefir with egg and salt.
2. Pour flour in portions, kneading soft and plastic dough for dumplings.
3. Roll the dough into a ball, cover with a plastic wrap or napkin and leave at room temperature for half an hour to activate the gluten.
4. Peel and cut the young potatoes into wedges. Pour cold water over potatoes in a saucepan and put on fire.
5. Bring the water to a boil and remove the potatoes from the stove - do not cook.
6. Discard potatoes in a colander.
7. Arrange the potato wedges in one layer, cool.
8. Peel the onion.
9. Dice the onion and brisket or lard with meat layers into small cubes.
10. Put lard in a dry frying pan and fry to melt the fat. If there is not enough fat, add vegetable oil. Let the cracklings brown.
11. Then add the onion.
12. Stir and fry the mixture until golden, appetizing.
13. Grate the cooled potatoes on a fine grater. This is not easy to do by hand as the potatoes are a little slippery. Combine the potatoes with half the brisket and onion mixture. Add salt, black pepper and coriander. Stir. The filling is ready.
14. On a floured surface, roll out the dough into a layer 3-4 mm thick, cut out circles with a diameter of 8 cm.
15. Put the filling in a slide on the dough pieces.
16. Form the dumplings. In this form, it is convenient to freeze them for future use.
17. Boil dumplings with potatoes in salted boiling water. After surfacing, cook for about 7 minutes. Then catch the dumplings with a slotted spoon or discard in a colander.
18. Transfer the dumplings to the second half of the roast, stir gently.
19. Serve hot dumplings with potatoes, sprinkle with finely chopped juicy green onions.
20. Bon Appetit!