Soft Potato Pyzy with Fried Onions

📝 Ingredients

• 3.3 lb (1.5 kg) potatoes, starchy kind, peeled, weighted after peeling
• 1 medium egg
• 3-4 tablespoons potato flour
• 1 teaspoon salt
• 1 tablespoon potato flour
• 1 teaspoon of salt
• 2 medium onions (8.5 oz, 240 g); white or yellow
• 3 tablespoons butter; can be replaced with canola oil
• 1-2 tablespoons fresh herbs (dill, parsley, sage); finely chopped

👨‍🍳 Instructions

1. 1Cook 1.1 lb (500 g) of potatoes for...: Cook 1.1 lb (500 g) of potatoes for 20 minutes until soft.
2. 2[As you wait for the potatoes to cook]...: [As you wait for the potatoes to cook] Grate the rest (2.2 lb, 1 kg) of the potatoes using the smallest holes of the box grater. Alternatively, blend them in a food processor/blender; or push them through a meat grinder (using the smallest holes).
3. 3Move raw potato mass onto a clean kitchen...: Move raw potato mass onto a clean kitchen cloth, cheesecloth or gauze. Fold it and squeeze out the excess liquid (above a bowl!). Discard the liquid from the bowl, keeping the potato starch that has settled at its bottom. Add that retrieved starch to raw potato mass and set aside.
4. 4While cooked potatoes are still warm, push them...: While cooked potatoes are still warm, push them through a potato press, or mash thoroughly with a potato masher. If you have already used meat grinder for raw potatoes, you can use it again here. Warning: DO NOT blend cooked potatoes in a food processor/blender, they’ll will turn to mush and the Pyzy dough will end up very watery. Warning 2: Potato mash has to cool completely (important!) before adding it to the raw potato mass.
5. 5Add one egg, 3-4 tablespoons of potato flour...: Add one egg, 3-4 tablespoons of potato flour and a teaspoon of salt. Combine and form a dough ball.
6. 6Dust your work surface or a large tray...: Dust your work surface or a large tray with potato flour. Grease your hands with a drop of cooking oil and start rolling round balls. The size is up to you, but in general, we’re aiming for a size of a walnut. Once formed, place ‘Pyza’ on the flour-dusted tray and continue until you’re out of dough.
7. 7Bring a large cooking pot of water to...: Bring a large cooking pot of water to a boil. Add a teaspoon of salt per quart/litre of water and stir.Pro tip: Adding potato flour to water will help Pyzy keep their shape.In a cup, whisk potato flour with a cup of cold water. The amount of flour will depend on how much water you’re boiling. Use 1 tablespoon of potato flour per quart/litre of water; whisk it with a cup of cold water, and pour it into boiling water.
8. 8Drop Pyzy to boiling water one by one,...: Drop Pyzy to boiling water one by one, making sure you’re not overcrowding the pot. For this number of Pyzy, I cook them in 3 rounds. Initially, Pyzy sink to the bottom, but with time, they’ll start to float.
9. 9After dropping Pyzy in, wait for the water...: After dropping Pyzy in, wait for the water to boil again. Then, reduce the heat to low and cook Pyzy for 5 minutes (counting from the moment they start to float, so roughly 10 minutes in total, a bit longer for extra-large Pyzy). Repeat with the rest of the dumplings.
10. 10Peel and chop the onions finely. In a...: Peel and chop the onions finely. In a skillet, melt the butter and add chopped onion. Fry until golden.
11. 11Using a slotted spoon, retrieve Pyzy from the...: Using a slotted spoon, retrieve Pyzy from the pot and divide them between plates. Garnish with fried onion, cover with melted butter. Sprinkle lightly with freshly chopped herbs and serve.