Lithuania

• 1 kg potatoes (peeled and grated)
• 200 g ground pork (or beef, or a mixture)
• 1 medium onion (chopped)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 egg
• Salt and pepper to taste
• 1 liter water or broth (for boiling)
• Sour cream (for serving)
• Fresh dill (for garnish)

• Prepare the filling: In a frying pan, heat 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until golden brown. Add the ground pork (or beef) and cook until browned. Season with salt and pepper. Set aside to cool.
• Make the dough: Grate the potatoes into a fine texture and squeeze out excess water. Place the grated potatoes in a large bowl and add the egg, flour, salt, and pepper. Mix until you have a smooth dough.
• Form the dumplings: Take a portion of the potato dough and flatten it into a disc in the palm of your hand. Place a spoonful of the meat filling in the center, then carefully fold the dough over the filling, forming an oval-shaped dumpling. Repeat with the remaining dough and filling.
• Cook the dumplings: Bring a large pot of salted water or broth to a boil. Carefully add the dumplings to the pot and cook for 20-25 minutes, or until they float to the surface.
• Prepare the sauce: In a small pan, melt the remaining butter and add some chopped fresh dill.
• Serve: Serve the Cepelinai hot with a dollop of sour cream and drizzle with the butter-dill sauce.

Cepelinai, also known as "Zeppelins," are considered the national dish of Lithuania. These large, potato-based dumplings are filled with seasoned meat and are usually served with a rich sour cream sauce. They get their name from their shape, which resembles a Zeppelin airship. Cepelinai are often enjoyed on special occasions and are a true reflection of Lithuanian home cooking.