Lithuanian Žemaičių Blynai: Potato Pancakes with Meat Filling

Squeeze excess liquid from the grated potatoes using a clean kitchen towel. In a large bowl, combine the drained potatoes, 1 large egg, 2 tablespoons of all-purpose flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to form the potato pancake batter.

In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Add the finely chopped onion and cook for 5 minutes until softened. Add the 1 pound of ground pork, breaking it up with a spoon, and cook for 8-10 minutes until browned. Drain any excess fat, then season with salt and pepper to taste. Set aside to cool slightly.

Take a small amount of potato batter (about 2 tablespoons) and flatten it into a thin disc in your palm. Place about 1 tablespoon of the cooled meat filling in the center of the potato disc.

Carefully enclose the meat filling with more potato batter, shaping it into an oval or round pancake, ensuring the filling is completely sealed inside.

Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium heat. Place the formed potato pancakes in the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes per side, until golden brown and cooked through.

Remove the cooked Žemaičių Blynai from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining batter and filling.

Serve the Lithuanian Žemaičių Blynai hot with a dollop of sour cream.