Zeppelins

Grate raw potatoes on a fine grater and squeeze through gauze. Leave the juice for 10-15 minutes. When the starch has settled, carefully drain the water, add boiling water, put on a slow heat and, stirring continuously, bring to a boil. Then remove from the heat, combine with squeezed potatoes, salt and mix. (You can mash several pre-boiled potatoes and add them to the mass). Pass pork through a meat grinder, salt and pepper. Stir with the fried onions and lard. Divide the potato mass into 8 parts, put the minced meat inside each and roll it in the form of Zeppelin (airship). Lower the prepared zeppelins into boiling water one at a time and stir constantly. Cook in boiling water for 10-15 minutes (zeppelins must first rise to the surface, and then sink to the bottom). Pour onion sauce over the zeppelins before serving. To prepare the sauce, drizzle the onions with straws, fry until golden and mix with sour cream.