Cepelinai

Ingredients

• 1.2 kg potatoes
• 250 g minced pork
• 1 onion
• Sour cream
• Bacon
• Salt and pepper

How to make it

1. Grate potatoes and squeeze out liquid. Prepare this first and keep the heat moderate; rushing the first stage usually gives uneven texture later.
2. Season pork with onion, salt and pepper. Work in a bowl for 2-3 minutes until the mixture looks even, then let it rest for 10-20 minutes so the flour, meat or spices hydrate properly.
3. Shape potato around the filling. Keep the pieces even in size and seal edges well. If the dough or filling feels soft, chill it for 10 minutes before cooking so it holds its shape.
4. Simmer gently and serve with bacon and sour cream. Start over medium-high heat until the water or broth is bubbling, then lower to medium or medium-low and cook gently for 10-25 minutes, depending on size, until tender but not falling apart.