Hungarian Potato Dumplings with Sour Cream

1. Peel and dice the potatoes, then boil them in salted water until tender.

2. Drain most of the cooking water, leaving a small amount in the pot.

3. Mash the potatoes and gradually stir in the flour, cooking until a thick, smooth dough forms.

4. Finely chop the onions and fry them in pork lard until golden brown.

5. Shape small dumplings using two spoons.

6. Fry the dumplings in the onion-flavored lard until golden on all sides.

7. Serve with fresh sour cream.

Tip: It is also delicious topped with crispy bacon.