Servings: 6

For the Dough: subheading: For the Dough:
6 Lbs. Russet Potatoes 6 Lbs. Russet Potatoes
½ Lemon ½ Lemon
2 Tbsp. Kosher Salt 2 Tbsp. Kosher Salt
For the Filling: subheading: For the Filling:
1 Lb. Ground Beef 1 Lb. Ground Beef
1 Yellow Onion (chopped) 1 Yellow Onion (chopped)
2 Tbsp. Kosher Salt 2 Tbsp. Kosher Salt
For the Gravy: subheading: For the Gravy:
4 oz. Bacon (diced) 4 oz. Bacon (diced)
2 Yellow Onions (chopped) 2 Yellow Onions (chopped)
2 Tbsp. Vegetable Oil 2 Tbsp. Vegetable Oil
1 Cu. Sour Cream 1 Cu. Sour Cream
Flat Leaf Parsley (chopped) Flat Leaf Parsley (chopped)
Kosher Salt Kosher Salt
Fresh Cracked Black Pepper Fresh Cracked Black Pepper

For the Dough: subheading: For the Dough:
Peel the potatoes. Juice half of the lemon into a large bowl. Grate the raw potatoes into the bowl. Regularly mix the potatoes so they do not turn dark.
Place some of the grated potatoes into a cheesecloth over a separate bowl and squeeze until the potatoes are almost dry. Repeat with the remaining grated potatoes.
Slowly pour away the potato juice from the bowl to collect the layer of potato starch settled at the bottom of the bowl. Incorporate the potato starch with the drained grated potatoes, add salt and knead until well combined.
For the Filling: subheading: For the Filling:
Combine the ground beef, chopped onions, pepper and salt. Mix well. Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil.
Take a portion (size of a tennis ball) of the potato dough and flatten in your hands. Take a smaller portion (size of a golf ball) of the meat filling and put in the center. Fold the potato dough to seal the dumpling and form the shape of a zeppelin. Repeat with the remaining dough and meat.
Once the water comes to boil, reduce heat to medium and slowly lower the cepelinai into the boiling water.
Boil for 20 minutes or until the meat filling is cooked through. Carefully remove the dumplings from the pot with a slotted spoon.
For the Gravy: subheading: For the Gravy:
Add the diced bacon and chopped onions into a large frying pan. Sauté on medium heat for about 8 to 10 minutes. Add salt and pepper.
Turn the heat off, then add the sour cream. Mix well and thin the gravy with a little hot water or chicken stock if necessary.
Serve the cepelinai generously topped with the gravy and parsley.