Cepelinai (Zeppelin Dumplings) – Classic Lithuanian Recipe
Cepelinai recipe
Today on the Takrecipe website, we are making Cepelinai, Lithuania’s beloved national dish. These potato dumplings, stuffed with seasoned meat and topped with bacon and sour cream, are the epitome of comfort food. The dumplings have a soft, tender texture with a savory, juicy filling that perfectly complements the rich toppings. If you love hearty, homemade meals, this recipe is a must-try!
Ingredients
- For the Dumplings:
- 10 large potatoes (starchy variety)
- 2 tablespoons potato starch
- 1 teaspoon salt
- For the Filling:
- 300g ground pork (or a mix of pork and beef)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Topping:
- 100g smoked bacon, diced
- 1 small onion, finely chopped
- 200g sour cream
- Fresh parsley for garnish
Prepare the Potatoes
Peel and Grate: Peel and finely grate 8 of the 10 potatoes. Place them in a cheesecloth and squeeze out as much liquid as possible into a bowl. Let the liquid sit for a few minutes; then, drain it, keeping the white potato starch at the bottom of the bowl. Boil and Mash: Peel and boil the remaining 2 potatoes until tender, then mash them. Mix Dough: Combine the grated potatoes, mashed potatoes, reserved potato starch, and salt in a large bowl. Knead until smooth dough forms.
Prepare the Filling
In a bowl, mix the ground pork, chopped onion, minced garlic, salt, and pepper. Stir until well combined and slightly sticky.
Shape the Cepelinai
Take a handful of potato dough and flatten it into an oval shape in your palm. Place a spoonful of the meat filling in the center and carefully fold the dough over it, sealing the edges. Shape it into a zeppelin-like form Repeat until all the dough and filling are used.
Cook the Dumplings
Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the water and simmer for about 25-30 minutes until they float to the top.
Prepare the Topping
In a pan over medium heat, cook the diced bacon until crispy. Add the chopped onion and sauté until golden brown. Stir in the sour cream and mix well.
Serve
Remove the Cepelinai from the water and place them on a serving plate. Drizzle the warm bacon and sour cream sauce over the dumplings. Garnish with fresh parsley and serve hot.
Cooking Tips:
Prevent Darkening:
🟢Squeeze out as much moisture as possible from the grated potatoes to avoid a grayish color.
Keep the Dough Firm:
🟢If the dough is too soft, add a little more potato starch to help it hold together.
Gentle Boiling:
🟢Avoid a rolling boil when cooking Cepelinai, as vigorous boiling can cause them to fall apart.