Cepelinai

Method

1. 1

   Step 1

   Finely grate the raw potatoes (opens in a new tab). Squeeze them hard in a clean cloth over a bowl to remove as much liquid as possible. Let the liquid stand for 5 minutes, pour it away and keep the white starch that settles at the bottom.

   • 25 min
   • Grater (opens in a new tab)

   Work quickly or add a little lemon juice so the potato doesn't turn grey.

   

2. 2

   Step 2

   Mix the squeezed potato (opens in a new tab) with the mashed cooked potato, the reserved starch, the extra potato starch (opens in a new tab) and salt into a smooth, pliable dough.

   • 5 min
3. 3

   Step 3

   Mix the pork with the grated onion (opens in a new tab), salt and pepper (opens in a new tab). Divide the dough into 12. Flatten each piece in a wet palm, put a portion of filling in the centre and wrap the dough round it, sealing well into an oval zeppelin shape.

   • 20 min
4. 4

   Step 4

   Lower the dumplings into a large pot of gently boiling salted water, stir carefully so they don't stick, and simmer until they float and the filling is cooked.

   • 25 min
   • medium heat
   • Stockpot / large pot (opens in a new tab)

   Food safety: The pork filling must be cooked through to 71 °C — cut one open to check.

5. 5

   Step 5

   Meanwhile fry the bacon (opens in a new tab) and onion (opens in a new tab) until golden, take off the heat and stir in the sour cream (opens in a new tab). Lift out the dumplings with a slotted spoon and serve with the sauce poured over.

   • 10 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)