Cepelinai
Lithuania’s national dish: large zeppelin-shaped balls of grated potato, stuffed with meat and served with a soured cream and bacon sauce.
Ingredients
- 1.5 kg raw potatoes
- 300 g boiled potatoes
- 300 g minced pork
- 1 onion
- Salt and pepper
- Sauce: 150 g diced bacon, 1 onion and 200 g soured cream
How to make it at home
- Grate the raw potatoes very finely and squeeze them out in a cloth; keep the starch that settles at the bottom of the liquid.
- Mix the grated potato with the starch, the mashed boiled potato and the salt.
- Mix the meat with the grated onion, salt and pepper.
- Take a portion of dough, flatten it, put meat in the centre and close it into an oval. Boil them for 25 minutes in salted water.
- Fry the bacon with the onion, add the soured cream and spoon it over the top.
The trick: Squeezing the potato well is the key to stopping them falling apart.