Kolduny

Finely chop half of the onion as small as possible. Add the onion, salt, pepper, and any other seasonings (to taste) to the ground meat. Knead the mixture thoroughly until well combined.

Peel the potatoes and grate them on the finest grater setting into a purée, along with the second half of the onion (I used the grater attachment on a food processor). Immediately stir in the sour cream and mix well.

Transfer the grated potatoes to a fine-mesh colander and let all the liquid drain out.

Discard the drained liquid. Season the potato mixture with salt and stir to combine.

Take a small amount of the potato mixture and flatten it into a patty in the palm of your hand.

Place a small ball of ground meat in the center.

Carefully wrap the potato mixture around the filling, shaping it into an oval patty.

Heat vegetable oil in a skillet and add the kolduny. Fry over medium heat for about 5 minutes until golden brown.

Flip them over and fry the other side the same way.

Transfer the kolduny to a baking dish.

Cover tightly with foil or a lid. Place in an oven preheated to 180°C and bake for approximately 40–60 minutes, until fully cooked through.

Here's what they look like on the inside.

Serve these appetizing, hearty Belarusian kolduny hot — they're especially delicious with sour cream.