CepelinaiPotato Dumplings with Pork
Grated-potato dumplings are filled with seasoned pork, gently simmered, and served with crisp bacon and sour cream. This version uses a mixture of raw and cooked potato for a workable dough and a tender finish.
Prep
1h
Cook
40m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dumplings
- 1.4kgPotato (peeled, kept raw)
- 400gPotato (peeled, boiled, and mashed)
- 40gPotato Starch
- 10gSalt
Filling
- 450gGround Pork
- 150gOnion (finely chopped)
- 6gSalt
- 2gBlack Pepper
Dumplings
- 3lWater
Topping
- 180gBacon (diced)
- 220gSour Cream
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the ground pork, onion, salt, and black pepper until evenly mixed. Cover and refrigerate while preparing the dumpling mixture.
- 02
Finely grate the raw potato into a clean cloth. Squeeze firmly over a bowl, then let the expressed liquid stand until the potato starch settles at the bottom.
- 03
Pour off the liquid and add the settled potato starch to the grated potato. Mix in the cooked potato, potato starch, and salt until the dough holds together.
- 04
Bring the water to a gentle simmer in a wide pot.
- 05
Divide the dumpling dough and filling into the same number of equal portions. Flatten each portion of dough, enclose the filling, and seal it into an oval.
- 06
Lower the dumplings into the simmering water without crowding the pot. Once they rise, simmer gently for 20 to 25 minutes, until the dumplings are firm and the pork filling reaches 71°C (160°F).
- 07
Cook the bacon in a skillet over medium heat until crisp and browned.
- 08
Serve the dumplings hot with the bacon and sour cream.
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