[~baby~doll~]

Potato Cepelinai (Lithuanian)

POTATO MIXTURE:

12 large raw potatoes, peeled and finely grated
4 boiled Idaho potatoes, peeled

2 large eggs, 1 teaspoon heavy cream or milk beat lightly.
Salt and pepper

MEAT MIXTURE:

8 ounces lean ground beef
8 ounces ground pork
1 teaspoon salt

1/4 teaspoon ground black pepper
2 cloves garlic, minced
1 egg

BACON SAUCE:

8 ounces bacon, chopped
1 onion, chopped

3 tablespoons olive oil
3 tablespoons sour cream
2 tablespoons of heavy cream or milk


Potatoes: Set grated potatoes on cheesecloth or tea towel and wring them by hand over a large bowl. (get them as dry as possible). Put them in a large mixing bowl.
Save liquid and let stand until starch settles to the bottom pour off excess water and add starch to grated potatoes.

Mash the boiled potatoes and add them to grated ones. Add egg mixture and a dash of salt and pepper. Finger knead well. do not use mixer.

Meat: Combine beef, pork, salt, pepper and garlic in a bowl. Mix well with your hands. Do not use mixer. Add egg and knead again.

Making the Cepelinai:
Roll cup fulls of the potato mixture into balls. Gently flatten into 1/2 inch patties.
Tricky part Put a 1/4 cup of meat mixture on the center of patty. Fold the patty around the meat shape into an oval. Repeat until all mixtures are used.


Cooking the Cepelinai: Bring a large pot of salted water to a boil.
Gently place the Cepelinai into boiling water. Allow water to return to a boil before adding the next dumpling. Do not overcrowd. Swirl water occasionally. Boil about 45 minutes. Dumplings will appear translucent. Remove using a slotted spoon, drain and place in a warm oven.

Bacon sauce: Cook bacon and onions in a little olive oil over medium heat until the onions browned. Pour off the grease and set mixture on a paper towel to drain remaining excess grease. When drained stir the sour cream into bacon-onion mixture. Place mixture in a deep heated sauce pot and stir adding the heavy cream or milk. when heated not boil remove from heat. Serve sauce over warm Cepelinai.
Enjoy