Potato kletski

• 1 onion, chopped
• 50-75 g (2-3 oz) lard, butter or linseed oil

Add the onion, lightly fried, and the fat to the hot potato purée; next add the egg yolks, well stirred, then gradually the flour and finally the egg whites, lightly beaten. Sprinkle in the caraway seed and salt and mix thoroughly. Boil the kletski as above and serve.