Opekance with Cracklings

First prepare the yeast dough for the opekance with cracklings. Sift the flour into a bowl and make a well in the center. Crumble the yeast into lukewarm milk at about 35 °C, add a pinch of sugar and leave for 10 minutes to activate.

Add the activated yeast, beaten egg and salt to the flour. Knead into a smooth dough that does not stick to your hands, about 10 minutes. Cover with a cloth and leave to rise in a warm place for 1 hour.

Divide the risen dough into walnut-sized pieces and shape into balls or flat rounds. Heat oil in a deep pan or pot to 170 °C.

Fry the dumplings in batches for 3 to 4 minutes per side until golden. Remove them to a paper towel to drain excess oil.

Slice the onion into rings and fry in a dry pan or with a little fat until golden, 8 to 10 minutes. Mix it with the cracklings.

Transfer the hot dumplings to a plate and pile on the cracklings and onion generously. Serve at once while warm.