Recipe of Cepelinai, Lithuania’s national dish, named after its resemblance to zeppelins. These hearty potato dumplings are stuffed with meat and traditionally served with a rich bacon and sour cream sauce. Cepelinai is a beloved comfort food in Lithuania, usually enjoyed during colder months or on special family occasions.
Cooking Time:
2 hours
Ingredients:
For the dough:
4 lb starchy potatoes
1 tsp salt
Cheesecloth or clean towel for squeezing
For the filling:
1 lb ground pork (or a mix of pork and beef)
1 small onion, finely chopped
Salt and pepper, to taste
For the sauce:
½ cup bacon, diced
1 small onion, chopped
1 cup sour cream
Recipe:
Prepare the dough: Peel and finely grate the potatoes. Place the grated potatoes into a cheesecloth and squeeze out as much liquid as possible. Reserve the liquid in a bowl—allow the starch to settle, then discard the water and add the starch back into the grated potatoes. Add salt and mix well.
Make the filling: Combine ground pork with chopped onion, salt, and pepper. Mix thoroughly.
Form the dumplings: Take a portion of potato dough, flatten it in your hand, and place a spoonful of meat filling in the center. Seal and shape into an oval, zeppelin-like dumpling.
Cook the dumplings: Bring a large pot of salted water to a boil. Carefully lower the dumplings in and simmer gently for 30–40 minutes, until cooked through.
Prepare the sauce: In a skillet, cook the diced bacon until it renders fat. Add chopped onion and cook until golden. Stir in sour cream and warm through.
Serve: Pour the sauce over the hot cepelinai and serve immediately.
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