Cepelinai (potato dumplings) with turkey (lighter)

Ingredients (serves 6)

• Potatoes (raw)1,500 g
• Potatoes, boiled300 g
• Potato starch30 g
• Turkey mince400 g
• Onion120 g
• Natural yoghurt200 g

Also: Salt, pepper, marjoram, dill

Method

1. Get ready: peel the boiled potatoes (300 g) and mash them until smooth. Finely chop the onion (120 g) and divide it into two portions.
2. Peel the raw potatoes (1.5 kg) and grate them finely. Squeeze the grated potato firmly through muslin into a bowl. Leave the liquid for 5 min, pour off the water and return the starch that has settled at the bottom to the grated potato.
3. Add the mashed boiled potatoes, potato starch (30 g) and a pinch of salt to the grated potato. Knead well by hand into a smooth, sticky dough.
4. Mix the mince (400 g) with half the onion, salt, pepper and marjoram. Season a large pot of water (about 4 l) lightly with salt and heat over high heat until it boils (10–15 min).
5. With wet hands, flatten a handful of the potato dough into a palm-sized round, put a spoonful of mince in the middle and seal it up. Shape it into an oval cepelinas with no cracks. Repeat with the rest.
6. Once the water boils, turn it down to medium heat so it barely bubbles. Add the cepelinai one at a time, stir gently so they don't stick to the bottom, and cook for 25 min.
7. While the cepelinai cook, stew the rest of the onion in a small pan with 1 tbsp water over low heat for 5–7 min until soft. Cool it and mix with the yoghurt and dill.
8. Lift out the cepelinai with a slotted spoon. Cut one open: the mince inside must not be pink and the juices should run clear (or a thermometer should read 75 °C). Serve with the yoghurt sauce.