- For the Meat Filling:
- 1 pound ground pork (or 1/3 pound pork, 1/3 pound beef, 1/3 pound veal)
- 1 medium onion (peeled and finely chopped)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 large beaten egg
- For the Dumplings:
- 8 large Idaho potatoes (peeled and finely grated – not shredded)
- 2 large Idaho potatoes (peeled, boiled and riced)
- 1 medium onion (peeled and finely grated)
- 1 teaspoon salt, more or less to taste
- For the Gravy:
- 1/2 pound bacon (diced)
- 1 large chopped onion
- 1 cup sour cream
- Black pepper to taste
- 1 to 2 tablespoons milk (if necessary)Make the Meat Filling
- In a large bowl, mix together ground meat, finely chopped onion, 1 teaspoon salt, pepper, and egg until well incorporated.
- Cover with plastic wrap and refrigerate until ready to use.
Make the Dumplings
- Add a drop or two of lemon juice to the grated potatoes so they don’t turn brown. Place them in a fine-mesh cheesecloth or cotton dish towel and twist over a large bowl to get rid of the excess water. Pour off the water, reserving the potato starch at the bottom of the bowl.
- Unwrap the cheesecloth and place potatoes in the bowl with the potato starch you reserved from the bottom of the bowl. Add the riced boiled potatoes, grated onion, and 1 teaspoon salt or to taste. Mix well.
- Put a large stockpot of water on to boil. To form the zeppelins, take about 1 cup of dumpling mixture and pat it flat in the palm of the hand. Place 1/4 cup or more of meat mixture in the center and, using slightly dampened hands, fold the potato mixture around the meat into a football shape, sealing well. Continue until both mixtures are gone.
Cook the Dumplings
- Carefully lower dumplings into salted, boiling water to which 1 tablespoon of cornstarch has been added (to prevent dumplings from falling apart). Make sure water returns to the boil and continue boiling for 25 minutes.
- Remove dumplings with a slotted spoon or strainer, drain briefly on a clean dish towel and place on a heated platter.
Make the Gravy
- While the dumplings are boiling, make the gravy. In a medium skillet, fry the bacon and chopped onion until tender.
- Drain and combine with sour cream and black pepper. Thin with 1 to 2 tablespoons milk if necessary. Ladle dumplings with gravy or pass the gravy at the table.