Cepelinai in lazy style

Ingredients for 4 servings:

• 500 g quark
• 12 tbsp semolina
• 4 tbsp cornstarch
• 1 egg(s)
• 50 ml water
• 300 g minced meat
• 1 onion(s)
• n. B. Fat
• e.g. salt and pepper
• e.g. oregano
• 100 g bacon
• 5 tbsp sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Lithuanian specialty, simplified recipe

Finely chop the onion and fry in a pan until translucent. Add the ground meat and brown. Season with salt, pepper, and oregano. Mix the quark, semolina, cornstarch, and egg until it sticks together properly with water. Form 7 balls. Flatten them and fill each with 1 tablespoon of the meat mixture. Shape the whole thing into a “zeppelin” and dust with cornstarch-dipped hands. Boil water in a large pot and add the cepelinai. Once the cepelinai “pop up,” cook for about 10-12 minutes. There are three variations of the sauce: Finely chop the bacon, fry it in a pan, then stir in the sour cream. Or melt the butter in the pan, stir in the sour cream, and season with a little salt. Or use the sour cream as a sauce.