Finely grate 1,400 g of boiled old potatoes. Add a tablespoon of pork fat, season with salt, and mix in about 200 g of the 600 g of flour. Combine well until the dough starts to come together.

Flour your work surface with the remaining flour and knead the dough until smooth and soft, but not sticky. If the dough is too sticky, add more flour.

Cut the dough into strips about 7 cm wide and divide each strip into 5 cm pieces. Roll each piece into a 0.5 cm thick circle.

Brush each circle with melted pork fat, sprinkle a tablespoon of fine semolina (children's semolina), and spread a tablespoon of sour cream evenly across the surface. Season with black pepper. Roll the circle into a cylinder, like a pancake, but don’t tuck in the ends.

Place the rolls side by side on a baking tray lined with parchment paper, and brush them with melted pork fat. Bake in a preheated oven at 200°C for 22-30 minutes, until golden brown and slightly darker on the edges.

After baking, you can brush the stískanice with more pork fat for a nice finish, though it’s not necessary for flavor. Serve them warm for the best experience—crispy on the outside and soft on the inside. Pair them with bean soup or enjoy them as a standalone snack with a glass of wine.