Chicago Cepelinai

Peel and grate the potatoes into a large bowl.

Squeeze out excess moisture from the grated potatoes using a clean cloth.

In a separate bowl, mix ricotta cheese, ground meat, finely chopped onion, minced garlic, egg, salt, and black pepper.

Combine the grated potatoes with flour and nutmeg to form a dough.

Take a portion of the potato dough and flatten it in your hand.

Place a spoonful of the meat filling in the center of the dough.

Carefully fold the dough over the filling and shape it into an oval dumpling.

Repeat the process until all dough and filling are used.

Bring a large pot of salted water to a boil.

Gently drop the dumplings into the boiling water and cook until they float, about 15-20 minutes.

In a skillet, melt butter and add chopped bacon until crispy.

Remove the dumplings from the water and serve topped with the bacon and butter mixture.

Garnish with sour cream and chopped chives before serving.

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