Cepelinai

Method

Peel and grate 900g of potatoes, squeeze out excess moisture through cheesecloth, then mix with egg, flour, salt and pepper to form a sticky dough. Finely dice the onion and fry gently in a little oil until softened, then combine with the ground pork, salt and pepper to make the filling. Divide the potato dough into 8 equal portions and, working with damp hands, flatten each into an oval, place a spoonful of filling in the centre, then fold and seal to create a pointed oval shape resembling a zeppelin. Bring salted water to the boil in a large pot and carefully drop in the cepelinai, stirring gently to prevent sticking; they will sink initially then rise when cooked through, approximately 20-25 minutes. Meanwhile, dice and fry the bacon until crispy. Serve the cepelinai hot, topped with soured cream and crispy bacon pieces, with the remaining bacon fat drizzled over.