Cepelinai

Potato dumplings shaped like zeppelins, filled with pork.

Ingredients

• 2 kg Potatoes
• 500 g Ground pork
• 3 Onions
• 150 g Bacon
• 1 cup Sour cream
• 3 tbsp Potato starch
• 1 tsp Black pepper
• 2 tsp Salt
• 4 L Water

Method

1. Grate the potatoes — Grate two-thirds of the potatoes raw and squeeze out the liquid through a cloth, keeping the liquid.
2. Recover the starch — Let the liquid settle, pour off the water, and scrape the white starch back into the potato — this stops them falling apart.
3. Boil the rest — Boil and mash the remaining third and combine both.
4. Make the filling — Mix the pork with one grated onion, salt and pepper.
5. Shape — With wet hands, flatten potato dough, add filling, and seal into a smooth oval with no cracks.
6. Boil gently — Slide into salted simmering water and cook 25 minutes at a bare simmer — a rolling boil bursts them.
7. Make the sauce — Fry the bacon and remaining onion and stir into sour cream.
8. Cepelinai are ready — Serve two per person with the bacon sauce poured over.

More Lithuania recipes

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• Kugelis