Tsepelinai from Lithuania

1. Peel the onion, cut it in half, cut one part finely with a knife and put it in minced meat, and grind the other in a blender to a mushy state.

2. Pour vegetable oil into a frying pan, spread the minced meat with onions, salt and pepper, fry for 5-6 minutes.

3. Peel the potatoes, wash them, grate them, put them on a sieve together with onion gruel. Under the sieve, we substitute a pan or any other container to drain excess juice.

4. Peel potatoes in uniform, also grate three, combine with raw potato-onion mass, salt, mix.

5. We divide the potato mass into small portions, with the help of wet hands we form balls from them.

6. The work surface is powdered with starch, each potato ball is pressed forming a tortilla, we spread a little minced meat on it and carefully wrap it.

7. Pour water into a saucepan, salt it, send it to the fire, bring it to a boil. In boiling water, gently lower the blanks, boil for 7 minutes, remove to the dish with a slotted spoon.

8. Cut the fat into small cubes, peel the onion, also cut into cubes commensurate with the fat.

9. Fry the bacon and onion in a frying pan until browned, then spread the sour cream and simmer for 2-3 minutes, add salt.

We serve tsepelinai with sauce on the table, bon appetit!