Spinach and Cepelinai Dumplings

Method

1. In a bowl, mix ground pork, beef, potatoes, onion, garlic, salt, and pepper to form a meat mixture.
2. Divide the mixture into 12-15 portions and shape into oval dumplings.
3. In a large pot, sauté sauerkraut with butter, caraway seeds, and a bit of water until tender.
4. Arrange the dumplings in the pot, cover with cabbage leaves, and add enough water to reach halfway up the dumplings.
5. Simmer on low heat for 1.5-2 hours, adding more water as needed, until the dumplings are fully cooked and the sauce is thickened.
6. In a separate pan, sauté spinach with a bit of oil until wilted.
7. Serve the dumplings with sauerkraut and a side of sautéed spinach.
8. Check that the ground meat reaches 71°C (160°F) throughout before serving.