Cepelinai with curd cheese

Cepelinai with curd cheese. Raw peeled potato, Firm and well drained; vegetarian coagulation, Weigh without shell.

Balzekas Museum — vegetarian adaptation

60 + 50 min · 4

Ingredients

• 1600 g Raw peeled potato
• 300 g Firm and well drained; vegetarian coagulation
• 50 g Weigh without shell
• 20 g Cornstarch
• 3 g Fresh mint
• 5 g Sugar, white
• 4 g Table salt
• 150 g Raw onions
• 25 g Butter
• 100 g Sour cream
• 5 g Dill, fresh

Preparation

1. Boil 320 g of the potatoes, drain and mash. Finely grate the remaining 1280 g and squeeze through a clean cloth over a bowl. Let the liquid stand 15 minutes, pour it off and keep the settled starch.
2. Combine both potato mixtures, the recovered starch, cornstarch and half the salt. Mix the firm curd cheese with the egg, chopped mint, sugar and remaining salt.
3. With wet hands, divide the dough into eight portions, flatten, fill and seal into ovals. Simmer gently in a wide pot of water for 25–30 minutes. Cook one first to check that it holds together; avoid a rolling boil.
4. Soften the chopped onion in butter for 12 minutes. Lift out the dumplings and serve with onion, sour cream and chopped dill.