Cepelinai (cepelinai)

Instructions

1. Grate the potatoes finely, then squeeze them in a tea towel to extract the water. Keep the starch that settles at the bottom of the bowl.
2. Mix the grated pulp, the small onion, the salt and the reserved starch until you get a soft, sticky dough.
3. For the filling, mix the minced meat with the chopped onion, garlic, egg, salt and pepper. Knead well so the filling is smooth.
4. Take a handful of dough in your damp hand, flatten it into a disc, place a spoonful of filling in the centre and close it into a large, elongated drop shape, well sealed.
5. Drop the cepelinai into a large pot of salted boiling water, at a gentle simmer, for 25 to 30 minutes. They rise to the surface when cooked.
6. Meanwhile, dry-fry the bacon bits until crispy, then set them aside with their fat.
7. Drain the cepelinai, place them on plates, drizzle with the bacon fat and sour cream, sprinkle with bacon bits and a sprig of dill if you have some.