Lithuanian Cepelinai with Pork Filling and Bacon Sour Cream Sauce

10 ingredients

10 steps

What you need

Restated from the original video

1
Boil the 500 g of quartered potatoes in salted water until soft, 18-20 min. Drain, let them steam dry for 2 min and push through a ricer.
2
Finely grate the raw potatoes into a bowl, then squeeze the pulp hard in a clean cloth over a second bowl until it is nearly dry.
3
Let the squeezed liquid stand for 10 min, then pour off the water and scrape the settled starch into the grated pulp.
4
Add the riced potatoes, 2 tbsp potato starch and 1 tsp salt. Mix into a firm, smooth dough.
5
Drop a small ball of dough into a small pan of simmering salted water. If it falls apart, work in another tbsp of potato starch.
6
For the filling, mix the ground pork with one chopped onion, the marjoram, pepper and 1 tsp salt. Add 1-2 tbsp cold water if it feels stiff.
7
Flatten about 120 g of dough in your palm into a disc. Put 1 heaped tbsp of filling in the middle, close the dough around it and shape into a plump oval about 10 cm (4 in) long. Make about 12.
8
Bring a large, wide pot of salted water to a bare simmer and slip in the dumplings in a single layer, using two pots if they crowd. Cook, never letting the water boil hard, until they float and the pork is cooked through, 25-30 min. Lift out with a slotted spoon.
9
While they cook, fry the bacon in a dry pan over medium heat until crisp, 6-8 min. Add the diced onion and cook until golden, 5 min.
10
Take the pan off the heat and stir in the sour cream until just warm. Spoon over the cepelinai and serve hot.

Imported from aniagotuje.pl. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.