Traditional Lithuanian Cepelinai with Pork Filling

Method

1. Boil and mash potatoes until smooth.
2. In a pan, cook chopped onion and garlic until softened.
3. Mix pork mince with cooked onion, garlic, salt, and pepper.
4. Form the mashed potatoes into large dumplings and fill with pork mixture.
5. Fry the dumplings in butter until golden brown.
6. Serve with sour cream and fried onions on top.
7. Check that the ground meat reaches 71°C (160°F) throughout before serving.