Cepelinai Recipe – European Special
Cepelinai are traditional Lithuanian dumplings made from a mixture of raw and cooked grated potatoes, typically filled with seasoned ground meat, although farmer’s cheese (curd cheese variety) and even mushroom fillings are also traditional. These zeppelin‑shaped dumplings are a staple of Lithuanian cuisine, often served with a rich sour cream and bacon sauce. Known for their hearty nature, cepelinai are perfect for family gatherings or special occasions, offering a comforting taste of Lithuanian culinary heritage.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
For the potato dough:
- 2 lbs (900g) potatoes
- 1 egg
- 1/4 cup (60g) flour
- Salt (to taste)
For the filling:
- 1 lb (450g) ground pork (or pork and beef mix)
- 1 onion, chopped
- Salt and pepper (to taste)
For the sauce:
- 1/2 cup (120g) sour cream
- 3 tbsp bacon bits (or chopped bacon)
- 1 small onion, chopped
- Salt and pepper (to taste)
Make the filling:
Cook chopped onion in a pan until soft.
Add the ground meat, salt, and pepper. Cook until the meat is browned.
Set aside to cool.
Prepare the potato dough:
Peel and grate the potatoes.
Squeeze out excess moisture with a towel.
In a bowl, mix the grated potatoes with egg, flour, and salt.
Shape the dumplings:
Take a small amount of potato dough, flatten it, and place a spoonful of filling in the center.
Shape the dough around the filling into a dumpling.
Cook the dumplings:
Bring a pot of salted water to a boil.
Gently drop the dumplings into the water.
Boil for about 25-30 minutes, or until they float.
Make the sauce:
In a pan, cook bacon until crispy.
Remove the bacon and cook chopped onion in the bacon fat until golden.
Add sour cream, stir, and season with salt and pepper.
Serve:
Place the cooked dumplings on a plate and top with the bacon-onion sour cream sauce.
Recipe Notes:
Potato Selection: Use starchy potatoes for the dough to achieve the desired texture.
Filling Variations: While ground meat is traditional, variations include farmer’s cheese or mushrooms for different flavor profiles.
Cooking Tips: Ensure the dumplings are fully cooked by checking that they float to the surface of the boiling water.
Serving Suggestions: Serve with a dollop of sour cream and a sprinkle of crispy bacon bits for added richness.
Storage: Cepelinai can be frozen for later use; reheat thoroughly before serving.
