Pyzy with Meat

Boil 500 g potatoes in salted water until tender, 20–25 minutes. Drain and, while still hot, mash into a purée or pass through a meat grinder; let cool slightly.

Peel the remaining 500 g potatoes, grate them finely, wrap in a clean cloth or gauze and squeeze out the juice well. Let the juice settle for 2–3 minutes, pour off the liquid, and return the starch sediment from the bottom of the bowl to the squeezed potato mass.

Combine the mashed potato with the squeezed raw potato, add the starch, egg, and salt to taste, and knead into a smooth, soft dough.

Finely chop half the onion and fry in lard until golden, 4–5 minutes. Mix with the ground boiled meat, black pepper, and salt to taste — the filling is ready.

With damp hands, take a piece of potato dough about the size of your palm, flatten it into a disc, place a spoonful of filling in the center, pinch the edges together, and roll into a tight, even ball.

Cook the pyzy in small batches in boiling salted water over medium heat for 8–10 minutes after they float to the surface, stirring gently so they don't fall apart; remove with a slotted spoon.

Cut the bacon (or lard) into cubes and fry until crispy, 3–4 minutes. Add the second half of the onion and fry for another 4–5 minutes until soft and lightly caramelized.

Serve the pyzy hot, topped with the onion cracklings, or with sour cream.