Cepelinai (meat and potato dumplings)

• white onion↗3 small

  chopped

• garlic cloves↗2

  finely chopped

• olive oil↗1½ tsp tsp
• beef or pork mince↗500g g

  or 250 g each

• egg↗1 medium
• smoked pancetta↗150g g

  sliced into strips

• starchy potatoes (e.g., Agria, Maris Piper)2½kg kg

  peeled

• lemon acid or lemon juice↗½ tsp tsp
• potato starch↗2 tbsp tbsp

  or corn starch

• dill↗¼ small bunch of bunch

  finely chopped

• sour cream↗

  for serving (optional)

Step-by-step instructions

1. 1

   Sauté the white onion and garlic cloves with 1 tsp of oil in a pan over medium heat, stirring occasionally, until softened. Remove half of the mixture from the pan and place it in a large bowl to cool. Once cooled, add the minced meat and egg, season well and mix. Transfer the remaining onion and garlic to another bowl.

2. 2

   Heat the remaining ½ tsp of oil in the pan over medium‑low heat and sauté the pancetta for a few minutes until the fat begins to melt. Add the reserved onion and garlic and cook for 8‑10 minutes until golden. Set aside.

3. 3

   Take one third of the potatoes, cut each into four pieces and place them in a large pot of cold salted water. Bring to a boil and simmer over low heat for 15 minutes until tender. Drain in a colander, then let stand for 5 minutes to allow steam to escape. Mash the potatoes to a very smooth consistency using a masher or potato press.

4. 4

   Grate the remaining raw potatoes on a fine grater using a food processor. Squeeze the grated potatoes through cheesecloth or a kitchen towel into a bowl to extract as much liquid as possible. Set the liquid aside; after 5‑10 minutes it will separate and the starch will settle at the bottom. Carefully pour off the water, then return the starch to the bowl with the raw potatoes. Add lemon acid or lemon juice – this prevents the cepelinai from turning overly dark. Add the cooked mashed potatoes to the raw mixture, add 2 tbsp potato starch or corn starch, season well and mix.

5. 5

   Bring a large pot of salted water to a boil. Season the potato mixture and shape it into finger‑sized patties about 2 cm thick. Add the meat mixture and, squeezing between your palms, form large egg‑shaped parcels, tightly encasing the meat with potato – it helps to moisten your hands. Lower them one by one into the boiling water and cook for 20‑25 minutes; when they rise to the surface they are done.

6. 6

   For serving, reheat the pancetta mixture. Place two cepelinai on each plate, add a spoon of sour cream (optional) and top with the pancetta and dill.