Pitepalt

Instructions

1. Peel the potatoes, grate them finely, then squeeze the grated pulp in a clean cloth.
2. In a bowl, mix the grated pulp with the flour, salt and enough milk to make a supple dough.
3. Fry the diced bacon with the chopped onion until golden, then let it cool.
4. Take a ball of dough in your hand, hollow it out and place a spoonful of filling in the centre.
5. Close the dough around the filling to form a ball or a small patty, sealing it well.
6. Bring salted water to a boil and cook the pitepalt for 25 minutes, until they rise to the surface.
7. Drain and serve hot with fried bacon and sour cream.