Meat-Filled Cepelinai

Set aside 600 g of potatoes, boil them in their skins until tender, about 20–25 minutes, then let cool, peel, and mash. Peel the remaining potatoes, grate them finely, transfer to cheesecloth or a clean kitchen towel, and squeeze the juice thoroughly into a bowl.

Let the potato juice sit for 10 minutes so the starch settles to the bottom, then carefully pour off the liquid and return the settled starch to the squeezed grated potato. Add the mashed potato and 2 tbsp of potato starch, season with 1 tsp of salt, and knead into a smooth, pliable dough.

For the filling, finely chop 1 onion and mix it with the ground meat, egg, 1 tsp of salt, and black pepper. Divide the filling into about 10 portions.

With wet hands, take a portion of the potato dough and flatten it into an oblong disc. Place a portion of the filling in the center and pinch the edges tightly to seal. Shape into oval dumplings about 10–12 cm long, making sure the filling is completely enclosed.

In a wide, large pot, bring 3 L of water to a boil and add 1 tbsp of salt. Gently lower the cepelinai into the water in batches, avoiding a hard boil, and cook over low heat for 30–40 minutes, occasionally loosening them from the bottom with a slotted spoon.

For serving, cut the bacon into small pieces and render it in a dry skillet for 5–7 minutes. Add the second finely chopped onion and cook for another 5–6 minutes until golden.

Remove the cooked cepelinai with a slotted spoon, arrange on plates, top with the bacon and onion mixture, and serve with sour cream.