Lithuanian dumplings Zeppelins

Peel 500 g of potatoes and boil until cooked.

Chop the bacon and fry it until golden brown. Transfer the bacon to a paper towel, leaving the rendered fat in the pan.

Fry the chopped onion in bacon fat until soft, then add the minced meat and fry until cooked, seasoning with salt and pepper to taste.

Peel the remaining potatoes and grate them finely, then squeeze the juice into a bowl using a towel, do not discard it, and let it sit for 10 minutes. Add lemon juice to the squeezed potatoes and mix, this will prevent them from darkening.

Mash the boiled potatoes with a vegetable mill or a masher. Mix with raw potatoes.

Carefully drain the potato juice, leaving the settled starch at the bottom. Add this starch to the potatoes, break an egg in, add salt, and mix.

Take some potato dough, make a flatbread from it, place filling in the middle and seal it. Shape the pie into a dumpling.

In a large pot with cold water, add starch and bring to a boil. Drop the dumplings into boiling salted water and cook for 25 minutes.

Fry the chopped onion in a small amount of vegetable oil until golden, add the fried bacon and sour cream, season with salt and pepper.

Pour this sauce over the ready cepelins.