Cepelinai

Drain the grated potato

Squeeze the finely grated potatoes hard in a cloth to remove as much liquid as possible, reserving the starchy liquid.

Mix the potato dough

Combine the drained grated potato, mashed potato, settled starch and potato starch into a firm dough.

Mix the filling

Combine the ground pork, onion, egg, salt and pepper into a well-mixed filling.

Shape the dumplings

Take a portion of potato dough, flatten it in your palm, place filling in the center, and wrap the dough around it into a torpedo shape, sealing well.

Boil gently

Lower the dumplings into a large pot of gently simmering salted water and cook until they float and the potato coating is cooked through.

Fry the bacon

While the dumplings cook, fry the diced bacon until crisp.

Drain and top

Lift the dumplings out gently with a slotted spoon and top with the crisp bacon and sour cream.