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Cepelinai

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50 min
Prep
40 min
Cook
6 (2 each)
Servings

Ingredients

  • 1.5kg (3 1/4 lbs) Potatoes (mix of raw grated and mashed)
  • 1 Egg
  • 3 tbsp (22g) Potato starch
  • 1 tsp (2g) Salt
  • 400g (14.1 oz) Minced pork
  • 1 Onion, finely diced
  • Salt and pepper, to taste
  • 150g (5.3 oz) Bacon, diced, for the sauce
  • 1 Onion, sliced, for the sauce
  • 200ml (3/4 cup) Sour cream, for the sauce

Method

  1. Boil a third of the potatoes until soft and mash them; finely grate the remaining raw potatoes and squeeze out the liquid through a cloth, reserving the starch that settles at the bottom.
  2. Combine the mashed and grated potato with the reserved starch, egg, potato starch, and salt to form a firm dough.
  3. Mix the minced pork with the diced onion, salt, and pepper for the filling.
  4. Flatten a portion of potato dough in your palm, place a spoonful of filling in the centre, and wrap the dough around it into a smooth oval, sealing well.
  5. Lower the dumplings gently into a large pot of gently simmering salted water and cook for 35-40 minutes until they float and firm up.
  6. Meanwhile fry the bacon and sliced onion until golden, then stir through the sour cream to make the sauce.
  7. Drain the dumplings carefully and serve topped with the bacon and sour cream sauce.

Introduction: Cepelinai — named for their zeppelin-like shape — are widely considered Lithuania's national dish, a labour-intensive potato dumpling that families traditionally make together, especially for Sunday gatherings.

Cultural Background: Cepelinai — named for their zeppelin-like shape — are widely considered Lithuania's national dish, a labour-intensive potato dumpling that families traditionally make together, especially for Sunday gatherings.

Tips: The water must only simmer gently, never boil hard, or the dumplings will break apart before the filling cooks through.

Variations: A meat-free version is filled with dry curd cheese instead of pork; smaller dumplings (didžkukuliai in miniature) are sometimes made for easier serving.

Nutrition: Approx. 480 kcal, 18g protein, 22g fat, 52g carbohydrates per dumpling (2 servings shown as one portion).

FAQs:

Q: Why did my cepelinai fall apart in the water?
A: Either the dough wasn't sealed tightly enough around the filling, or the water was boiling too hard — keep it at a gentle simmer throughout.

Q: Can cepelinai be made ahead and reheated?
A: Yes, though they're best fresh; reheat gently in a covered pan with a splash of water, or pan-fry leftover dumplings in butter until crisp.

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