Hungarian Potato Dumplings with Sour Cream

"Dödölle" is an ancient, filling peasant dish: soft potato dumplings fried in oniony fat, with plenty of sour cream on top.

1. Peel the potatoes, dice them, and cook them tender in salted water.

2. Pour off most of the cooking water, but leave a little in the pot.

3. Mash the potatoes with the retained liquid, then gradually add the flour, and stirring constantly, cook it on the heat into a thick, smooth, uniform mixture.

4. Chop the onion finely, and in the lard slowly fry it golden.

5. With two spoons dipped in water scoop smaller mounds (dumplings) from the mixture.

6. Turn the dumplings in the fried oniony fat, and fry them golden and slightly crisp on all sides.

7. Serve them warm, with plenty of fresh sour cream on top.

Tip: The mixture is right when it is smooth and holds its shape – if too soft, cook a little more flour into it, so it can be shaped.