Cepelinai

Ingredients

• 6 large potatoes, peeled and divided
• 1 egg
• 2 tbsp potato starch
• 1 lb ground pork
• 1 onion, finely diced
• Salt and black pepper
• 6 slices bacon, diced
• 1 cup sour cream, for serving

Instructions

1. 1Grate about two-thirds of the potatoes finely, squeeze out the liquid, and let the starch settle; discard the watery liquid but keep the starch.
2. 2Boil and mash the remaining potatoes, then combine with the grated raw potatoes, reserved starch, egg, and potato starch to form a dough.
3. 3Mix ground pork with onion, salt, and pepper for the filling.
4. 4Flatten a portion of potato dough in your palm, place a spoonful of filling in the center, and shape into a large oval dumpling, sealing completely.
5. 5Gently lower the dumplings into a large pot of simmering salted water and cook 30-35 minutes until they float and firm up.
6. 6Render the bacon until crisp for the topping.
7. 7Drain the cepelinai carefully and serve topped with crispy bacon and sour cream.

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