Pork Liver with Onions and Dödölle | Juicy Rustic One-Pot Dish

Peel the potatoes, cut them into small cubes, and place them in a pot with just enough lightly salted water to barely cover them. Cook until completely tender.

When the potatoes are tender, do not drain the cooking water! Keeping the pot over the heat, mash them thoroughly in their own cooking liquid using a potato masher. Gradually add the all-purpose flour while stirring continuously. Stir vigorously with a wooden spoon over the heat until the mixture turns glossy, pulls away from the sides of the pot, and comes together into a thick, stiff dough (as the flour cooks through and puffs). Then remove from the heat.

Melt 40 grams of the lard in a frying pan. Finely dice half of the onions (150 g) and fry them in the fat until nicely golden brown and caramelized. Using a spoon dipped in fat, tear off dumplings (dödölle) from the potato dough and fry them on all sides in the hot pan with the lard and onions until crispy and nicely browned.