Name: Cepelinai with Quick-Sautéed Sauerkraut
Total time: 40 min
Yield: 4 servings
Cuisine: Lithuanian
Ingredients: 300g ground pork; 200g ground beef; 1 cup grated potatoes; 1 onion, finely chopped; 2 cloves garlic, minced; 1 cup sauerkraut; 2 tbsp butter; 1 tsp caraway seeds; salt and pepper to taste; 12-15 cabbage leaves

A faster version of the classic Lithuanian dish, featuring meat-filled dumplings and sautéed sauerkraut for a lighter, quicker meal.

Method

In a bowl, mix ground pork, beef, potatoes, onion, garlic, salt, and pepper to form a meat mixture.
Divide the mixture into 12-15 portions and shape into oval dumplings.
In a skillet, melt butter and sauté sauerkraut with caraway seeds until slightly softened.
Arrange the dumplings in the skillet, cover, and cook over medium heat for 15-20 minutes, flipping occasionally, until the dumplings are cooked through.
Serve immediately with sauerkraut on the side.
Check that the ground meat reaches 71°C (160°F) throughout before serving.