Take one kilogram carefully chosen floury potatoes. Peel the potatoes, putting them into a saucepan with just enough water to cover. Cook gently until they begin to break up. Leaving them on the heat, mash them stirring in flour until the potatoes cannot absorb any more. You will know the dough is ready when it forms a ball coming away from the sides of the saucepan. As a guide, it should absorb approximately 2-2.5 cups of flour.

In a non-stick frying pan, melt 3 heaped tbsp lard. Lightly fry two medium onions, once brown, drop by even spoonfuls into the pan and fry until golden brown, turning gently.  Serve the dumplings on their own with a good quality soured cream or as a side dish but they are mainly added to Hungarian casseroles.

When choosing the potatoes, choose ones with a low water and high starch content. Avoid new potato varieties. Choosing the best ones will come with practise.

Source: “Göcseji Tales and Cuisine” József Miszori (Kandikó Guesthouse/Vendégház, Dobronhegy)