Smoked ham stuffed dumplings (Bramborové knedlíky plnené uzeným masem)

Method

• step 1

  Cover the potatoes with cold water in a large pan. Bring to the boil, then cook for 20-25 mins until cooked through and the skins are beginning to peel off. Drain and leave for 15 mins until cool enough to handle. Once cool, peel off the skins using your hands – they should come away very easily.

• step 2

  Cook the pancetta in an empty frying pan over a low heat for 12-15 mins, stirring occasionally, until just beginning to turn golden. Tip out into a sieve set over a small pan to catch the fat.

• step 3

  To make the golden onions, add the lard to the pan of pancetta fat and melt over a very low heat. Cook the onion, stirring often, for 30-40 mins until golden brown, being careful not to let it burn. The onion will keep cooking after you remove the pan from the heat, so if you think it’s getting too dark, transfer to a cold pan. Keep warm for serving.

• step 4

  Coarsely grate the potatoes into a large bowl – the final weight should be about 800g. Stir in the eggs and vinegar to combine.

• step 5

  In a separate bowl, stir together the semolina, semola flour and salt, then add this to the potato mixture. Mix together with a wooden spoon.

• step 6

  Dust a surface with semolina, then knead the dough for 2-3 mins until all the ingredients are well distributed. Cut into four pieces and roll each one into a sausage about 20cm long and 5cm wide, keeping the surface well dusted with semolina throughout to ensure the dough does not stick.

• step 7

  Press down each sausage with your hands until it’s about 5mm thick – it will end up being about 30cm long and 12cm wide. Cut each piece into five roughly equal rectangles.

• step 8

  Place 1 tbsp of pancetta into the centre of one of the rectangles and wrap the dough around it. Shape it into a ball with your hands, dusting with some more semolina if it gets sticky. Repeat with the rest of the dough and pancetta.

• step 9

  Fill your largest lidded pan with water and bring to a rolling boil. Gently lower half the dumplings into the water and stir with a wooden spoon to make sure they do not stick to the bottom. Cover with the lid and cook at a rolling boil for 10 mins. Once cooked, remove with a slotted spoon and transfer to a plate. Cover with foil to keep warm – they will keep their heat for 15 mins or so. Repeat with the second batch of dumplings.

• step 10

  Serve three to five dumplings per person on a bed of braised sour cabbage. Spoon the cooked onions on top (leaving the fat behind in the pan) to finish.