Lithuanian Cepelinai (Cepelinai) — Potato Dumplings with Pork and Sour Cream Sauce

• 2000 gstarchy potatoes, peeled, for grating
• 500 gstarchy potatoes, peeled, for boiling
• 35 greserved settled potato starch from grated potatoes (if the grated potatoes yield less than this, make up the difference with purchased potato starch)
• 12 gfine salt
• 450 gground pork shoulder
• 100 gyellow onion, finely grated
• 2 clovegarlic
• 2 gground black pepper
• 1 tspdried marjoram
• 30 mlcold water
• 5 lwater
• 20 gpotato starch
• 200 gsmoked bacon, diced
• 200 gyellow onion, finely diced
• 30 gunsalted butter
• 240 gsour cream
• 4 sprigfresh dill

Instructions

1. 1

   Boil the 500 g portion of peeled potatoes in unsalted water until completely tender, about 20 minutes after the water reaches a boil. Drain very well, pass through a potato ricer or mash until smooth, and spread on a plate to cool until just warm.

2. 2

   Grate the 2000 g raw potatoes on the finest holes of a box grater or with a potato-grating attachment so they become a wet pulp rather than shreds. Work quickly because the potatoes darken naturally, and transfer the pulp immediately into a clean linen towel or several layers of cheesecloth set over a large bowl.

3. 3

   Twist the towel firmly and squeeze out as much potato liquid as possible into the bowl, keeping the dry potato pulp in the towel. Let the liquid stand undisturbed for 10 minutes, then carefully pour off the brownish liquid and keep the white starch settled at the bottom.

4. 4

   Combine the squeezed raw potato pulp, cooled boiled potato, 35 g reserved settled starch, and 12 g salt in a large bowl. Knead by hand for 3 to 4 minutes until the mixture is cohesive, slightly tacky, and able to hold a clean oval shape without cracking apart.

5. 5

   Mix the ground pork shoulder with the grated onion, garlic, 6 g salt, black pepper, marjoram, and 30 ml cold water. Knead the filling for 1 minute until it becomes slightly sticky, which helps it stay juicy and compact inside the dumplings.

6. 6

   Divide the potato dough into 12 equal portions of about 210 g each and divide the pork filling into 12 portions of about 50 g each. Flatten one potato portion in wet hands into an oval patty, place one portion of pork in the center, and close the potato around it to form a smooth zeppelin shape about 12 cm long.

7. 7

   Repeat shaping all the dumplings, keeping your hands damp so the potato mixture does not stick or tear. Check each cepelinas carefully for seams, because exposed filling or thin spots can cause the dumpling to split during simmering.

8. 8

   Bring 5 l water and 30 g salt to a gentle boil in a wide heavy pot. Stir the 20 g potato starch with 60 ml cold water, pour the slurry into the pot, and stir well to make a lightly thickened cooking liquid that helps protect the dumplings.

9. 9

   Lower the cepelinai into the barely boiling water in two batches if necessary, leaving enough room for them to move. Once they float, reduce the heat to a steady gentle simmer and cook for 25 minutes, avoiding a rolling boil that can break the potato casing.

10. 10

    While the dumplings cook, make the sauce by frying the diced bacon in a skillet over medium heat for 6 to 8 minutes until the fat renders and the edges brown. Add the diced onion and butter, then cook for 8 to 10 minutes more until the onion is soft, golden, and sweet.

11. 11

    Reduce the skillet heat to low and stir in the sour cream and 1 g black pepper until the sauce is warm but not boiling. Keep it gently warm, because boiling sour cream can make the sauce separate and look grainy.

12. 12

    Lift the cooked cepelinai from the pot with a slotted spoon and let them drain for 30 seconds before plating. Serve 2 dumplings per person with generous spoonfuls of bacon-onion sour cream sauce and chopped dill from the fresh sprigs.