Cepelinai

Grate the raw potato finely and wring it out in a cloth. Collect the liquid in a bowl.

Let the liquid stand ten minutes, pour off the water and stir the settled starch back into the grated potato.

Mash the boiled potato and combine it with the grated, adding the starch and salt. The mass should shape without sticking.

Mix the mince with half the finely chopped onion, marjoram, salt and pepper and roll four firm balls.

With wet hands take a lump of dough, flatten it on your palm, set the filling in it and seal it into an elongated oval.

Lower them into barely simmering salted water and cook twenty-five minutes. Do not stir; just rock the pot once in the first minute.

Render the pork fat with the remaining onion to crackling, spoon it over the cepelinai and serve with soured cream.