“Cepelinai“ from boiled potatoes with curd

500 g

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Composition: Potato dough (80%): boiled potatoes (23%), water, potato starch, potato flakes, canola oil, salt.
Curd filling (20%): curd (90%), wheat flour, salt.

Preparation: Put cepelinai into boiling salted water (1,5-2 l). When cepelinai dumplings rise to the surface leave them to boil for another 10-15 min. We recommend to put 2 tsp (15 g) of starch mixed with cold water into the pot before you put in cepelinai.

Shape: