Lithuanian Cepelinai

Ingredients

• Potato 5 lbs
• Pork Mince 20 oz
• Onion 2 pieces
• Potato protein 1 tablespoon
• Bacon 10 oz
• Sour Cream 10 oz
• Salt to taste
• Ground Black Pepper to taste
• Chicken Egg 1 piece
• Meyer Lemon Juice 1 tablespoon

Step-by-Step Guide

Step 1

Peel 500 g of potatoes and boil them until tender.

Step 2

Chop the bacon and fry it until golden brown. Transfer the bacon to a paper towel, leaving the rendered fat in the skillet.

Step 3

In the bacon fat, sauté the chopped onion until soft, then add the minced meat and cook until done, seasoning with salt and pepper to taste.

Step 4

Peel the remaining potatoes and grate them using a fine grater. Use a towel to squeeze the juice into a bowl, making sure not to discard it, and set it aside for 10 minutes. Add lemon juice to the squeezed potatoes and mix well to prevent them from browning.

Step 5

Pass the boiled potatoes through a vegetable mill or mash them with a potato masher. Mix with raw potatoes.

Step 6

Carefully drain the potato juice, making sure the settled starch at the bottom remains. Add this starch to the potatoes, crack an egg into the mixture, add salt, and mix well.

Step 7

Take a bit of potato dough, shape it into a patty, place the filling in the center, and seal it up. Form the dumpling into a smooth shape.

Step 8

In a large pot of cold water, add the starch and bring to a boil. Drop the dumplings into the boiling salted water and cook for 25 minutes.

Step 9

Sauté the chopped onion in a small amount of vegetable oil until golden brown, then add the cooked bacon and sour cream, and season with salt and pepper.

Step 10

Drizzle the finished cepelinai with this sauce.