Here is My Recipe

Cepelinai.txt

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+Lithuanian potato-meat dumplings are known as zeppelins or cepelinai because of their shape.
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+Filling:
+1 pound ground pork or 1/3 pound pork, 1/3 pound beef, 1/3 pound veal
+1 medium onion, peeled and finely chopped
+1 teaspoon salt
+1/4 teaspoon pepper
+1 large beaten egg
+For the Dumplings:
+8 large Idaho potatoes, peeled and finely grated (not shredded)
+2 large Idaho potatoes, peeled, boiled and riced
+1 medium onion, peeled and finely grated
+1 teaspoon salt, more or less to taste
+For the Gravy:
+1/2 pound bacon, diced
+1 large chopped onion
+1 cup sour cream
+Black pepper to taste
+1 to 2 tablespoons milk (if necessary)
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+Make the Meat Filling
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+Preparation
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+In a large bowl, mix together ground meat, finely chopped onion, 1 teaspoon salt, pepper, and egg until well incorporated.
+Cover with plastic wrap and refrigerate until ready to use.
+Make the Dumplings
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+Add a drop or two of lemon juice to the grated potatoes so they don't turn brown. Place them in a fine-mesh cheesecloth or cotton dish towel and twist over a large bowl to get rid of the excess water. Pour off the water, reserving the potato starch at the bottom of the bowl.
+Unwrap the cheesecloth and place potatoes in the bowl with the potato starch you reserved from the bottom of the bowl. Add the riced boiled potatoes, grated onion, and 1 teaspoon salt or to taste. Mix well.
+Put a large stockpot of water on to boil. To form the zeppelins, take about 1 cup of dumpling mixture and pat it flat in the palm of the hand. Place 1/4 cup or more of meat mixture in the center and, using slightly dampened hands, fold the potato mixture around the meat into a football shape, sealing well. Continue until both mixtures are gone.
+Cook the Dumplings
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+Carefully lower dumplings into salted, boiling water to which 1 tablespoon of cornstarch has been added (to prevent dumplings from falling apart). Make sure water returns to the boil and continue boiling for 25 minutes.
+Remove dumplings with a slotted spoon or strainer, drain briefly on a clean dish towel and place on a heated platter.
+Make the Gravy
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+While the dumplings are boiling, make the gravy. In a medium skillet, fry the bacon and chopped onion until tender.
+Drain and combine with sour cream and black pepper. Thin with 1 to 2 tablespoons milk if necessary. Ladle dumplings with gravy or pass the gravy at the table.
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+Source: http://easteuropeanfood.about.com/od/lithuaniannoodles/r/zeppelins.htm
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