For 4 people. Preparation: 1 h. Cooking: 1 h 50. Waiting: 3 h.
1 small palette of semi-salt pork
2 egg yolks
850 g potatoes
2 tablespoons of potato starch
3 cloves of garlic
100g of flour
1 tsp. caraway or cumin
1 pinch of nutmeg
Desalinate the pallet for 3 hours in water. Preheat the oven to 200 ° (th. 6-7).
Wipe the pallet, place it in a baking dish. Add the onion cut in 6 and the unpeeled garlic cloves, bake for 1 hour 30 minutes. Shred the flesh, add the caraway and leave to cool.
Cook 500 g potatoes in salted water. Grate the rest of the raw potatoes and mix with the fork-mashed cooked potatoes, starch, flour and egg yolks. Flavor with nutmeg, salt and pepper, let cool completely.
With wet hands, form dumplings the size of a small clementine. Insert a little pork in the center (there will be meat for another meal), close tightly and roll the meatballs in your hands.
Bring a large pot of water to a boil, dip the meatballs and cook for about 20 minutes. Drain, possibly sprinkle with fried onion and serve hot.