👨‍🍳 作り方

1. 1

   Prepare the potato dough: Grate the raw potatoes using the smallest holes of a grater. Place them in a clean kitchen towel or cheesecloth and twist to squeeze out as much liquid as possible. Reserve the liquid. Boil the other potatoes until tender, then rice them. Combine the grated raw potatoes (after squeezing), riced boiled potatoes, grated onion, salt, and reserved potato starch (from the liquid) in a large bowl. Mix well to form a dough-like consistency. If too dry, add a little water.

2. 2

   Prepare the meat filling: In a bowl, mix the ground pork, finely chopped onion, salt, pepper, and beaten egg until well combined. Refrigerate until ready to use.

3. 3

   Shape the cepelinai: Take about 1 cup of the potato dough and flatten it in your hand. Place a spoonful of the meat filling in the center and carefully fold the dough around it, sealing it completely to form an oval shape resembling a zeppelin. Ensure there are no cracks. Repeat with the remaining dough and filling.

4. 4

   Cook the cepelinai: Bring a large pot of well-salted water to a boil. Add the potato starch to the boiling water and stir. Carefully add the cepelinai to the boiling water, ensuring not to overcrowd the pot. Reduce the heat to a gentle simmer and cook for 45-60 minutes, or until they float to the surface and are tender. They should not boil vigorously, as this can cause them to split.

5. 5

   Prepare the topping: While the cepelinai are cooking, fry the bacon bits until crispy. You can also sauté some finely chopped onions in the bacon fat for an extra layer of flavor.

6. 6

   Serve: Carefully remove the cooked cepelinai from the pot using a slotted spoon. Serve hot, topped with the crispy bacon bits, sautéed onions (if using), and a generous dollop of sour cream.