Cepelinai (Lithuania)
Cepelinai, also known as “zeppelins,” are a beloved national dish of Lithuania. These large, potato-based dumplings are named after their resemblance to Zeppelin airships. Filled with meat, curd, or mushrooms, they are traditionally served with sour cream and crispy bacon bits, making them a hearty, comforting dish perfect for cold weather. I first discovered cepelinai at Vilnius Etno Dvaras and Senoji Trobelė. Both were delicious, but Senoji had that extra traditional feel!
Ingredients
- 500g Pork
- 1 Large Onion
- 10 Large Potatoes
- 4 Tbsp Potato Starch
- 200g Bacon
- potato
Step 1
Combine the ground pork, one large, chopped onion, salt and pepper
Step 2
Peel the potatoes and finely grate 8 of them. Boil the remaining 2 potatoes, then press them through a ricer. Combine the grated and riced potatoes with potato starch, salt, and pepper. Mix thoroughly until the dough is smooth and no longer sticky.
Step 3
Flatten the potato mixture in your palm to form a "pancake," then add some meat in the center. Seal the edges carefully, shaping it into an oblong. Ensure it's sealed tightly.
Step 4
To prevent them from falling apart while boiling, you can lightly coat the cepelinai in potato starch beforehand.
Step 5
Bring a pot of water to a boil, adding salt and 1 tablespoon of potato starch. Once the water is boiling, carefully add the cepelinai and cook for about 35 minutes.
Step 6
After 2-3 minutes, check to make sure they’re not sticking to the pot. Instead of using a spatula, gently swirl the pot until the cepelinai start floating.
Step 7
Serve with sour cream, or a gravy made from golden-browned bacon and onions, or both!