Kolduny

Boil the potatoes in their jackets in salted water until tender. Let them cool slightly, then peel.

Grate on a coarse grater.

While the potatoes are boiling, finely chop the onion and sauté in vegetable oil.

Add breadcrumbs and fry until golden brown.

Add the minced meat, salt, pepper, and meat seasonings to taste, and fry until the meat is cooked through (about 15 minutes in my case).

Add salt, pepper, 2 eggs, and flour to the potatoes until the dough stops sticking to your hands; I used slightly more than a cup. Divide the dough into balls, flatten them into discs, and place the meat filling in the center. I made large dumplings, yielding 12 pieces from this amount (2-3 servings), but you can make them smaller.

Pinch the edges closed like pierogi or dumplings.

Drop them into boiling salted water, as many as comfortably fit across the bottom of the pot, and gently stir so they don't stick to the bottom. Cook for 10 minutes from the time they float to the surface.