Instructions

Finely grate the potatoes and onion, then place the pulp in a clean tea towel.
Squeeze hard to extract as much liquid as possible, then let it rest 10 minutes; collect the starch that settles at the bottom and set it aside.
Mix the drained pulp with the starch, flour and salt until you have a smooth dough.
In a pan, fry the diced salt pork, skimmed of fat, with the sliced onion for 10 minutes, then add the minced pork and pepper and cook until golden.
Shape the potato dough into balls, make a hole in the centre and fill them with the pork stuffing, then seal well.
Bring a large pot of salted water to the boil and gently lower the balls in.
Simmer gently for 45 to 60 minutes, until the balls are firm and translucent.
Drain and serve hot, with butter or maple syrup.

Vegetarian version. Replace the pork with caramelised onions and grated cheese in the filling.

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