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Big dumplings of grated potato wrapped around meat — Lithuania's national dish, named after airships.
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Cepelinai are Lithuania's signature dish: raw potatoes are grated and squeezed dry, mixed with boiled potatoes into a dough, wrapped around ground meat, and boiled as big dumplings. They're named for their resemblance to German Zeppelin airships. They're eaten topped with a sauce of crisp bacon, onion, and sour cream.
Grate 1kg potatoes and squeeze firmly in a cloth. Reserve the starch that settles at the bottom of the liquid.
Boil and mash the remaining potatoes and mix with the squeezed potato, the starch, potato starch, and salt to make a dough.
Mix the ground meat with half the chopped onion, salt, and pepper.
Spread dough on your palm, wrap around the filling, and shape into ovals about 12cm long.
Simmer gently in salted water for 25 minutes.
Fry diced bacon and chopped onion, mix with sour cream into a sauce, and pour over.