Potato Pancake Stuffed with Buttered Crumbs

Morzsás Göngyöleg Krumplis Tésztából


  • pounds potatoes
  • 1 tablespoon and ½ cup lard
  • Salt
  • 1 egg
  • cups flour
  • 1 medium-sized onion, chopped
  • cup bread crumbs
  • ½ teaspoon black pepper
  • Bacon drippings


  1. Cook potatoes in salted water. Peel them and push through a sieve or ricer. Add 1 tablespoon lard and ½ tablespoon salt. Let cool.
  2. Mix cooled potatoes with egg and flour on a marble slab. Knead the dough, then roll out to ½-inch thickness. Cut into pieces 7 inches square.
  3. Make a filling. Melt ½ cup lard in a frying pan. Wilt the onion in it over very low heat for about 15 minutes.
  4. Add bread crumbs and stir for 2 or 3 minutes while they become golden brown. Add a pinch of salt and the pepper. Let the mixture cool.
  5. Put some of the bread-crumb filling on each dough square and roll up. Make sure to press ends together and close all openings so the filling will not come out during boiling.
  6. Heat 3 to 4 quarts of water with 1 tablespoon salt. When it boils, cook the rolled stuffed pancakes for about 6 minutes. Handle very gently so as not to damage the walls of the stuffed rolls. Remove cooked pancakes from water with a slotted spoon; drain.
  7. In the same frying pan in which the onion was prepared, fry the pancakes in a little bacon dripping until the outsides are dark gold and crisp. This also can be done in the oven; in that case, you must baste the pancake rolls and turn them to brown all sides.