Traditional Lithuanian Cepelinai: A Detailed Recipe Guide

Ingredients

4 large potatoes
1 medium potato
1 large onion
300 grams of ground pork
1 teaspoon of salt
1/2 teaspoon of black pepper
1 egg
2 tablespoons of flour
100 grams of bacon
1 small onion
2 tablespoons of sour cream

Steps and instructions

Grate the 4 large potatoes and place them in a cheesecloth or a clean towel. Squeeze out as much liquid as you can and set the potato liquid aside.
Boil the medium potato until it's fully cooked, then peel and mash it. Combine this with the grated potatoes.
Grate the large onion and add it to the potato mixture, along with the salt, black pepper, egg, and flour. Mix until well combined.
For the filling, mix the ground pork with some salt and pepper.
Take a portion of the potato mixture and flatten it in your hand. Place a spoonful of the ground pork in the center, then close the potato mixture around the meat, forming a dumpling. Repeat until all the mixture is used.
Bring a large pot of salted water to a boil and carefully drop in the dumplings. Cook them for about 25 minutes, or until they're fully cooked.
While the dumplings are cooking, chop the bacon and the small onion and fry them in a pan until the bacon is crispy and the onion is golden.
Remove the cooked dumplings with a slotted spoon and serve them topped with the bacon, onion, and a spoonful of sour cream.

Tools for making

Grater - Used to grate the potatoes and onion.
Cheesecloth or clean towel - Used to squeeze out excess liquid from the grated potatoes.
Large pot - Used to boil the dumplings.
Slotted spoon - Used to remove the cooked dumplings from the pot.
Pan - Used to fry the bacon and onion for topping.
Spatula - Used to flip the bacon and onion while frying.

Recipe variations

Use beef or chicken as an alternative to pork for the filling.
Replace the regular flour with gluten-free flour for a gluten-free version.
Add grated cheese to the potato mixture or use cheese as a filling for a cheesy twist.
For a vegetarian option, replace the meat filling with a mixture of sautéed mushrooms, onions, and garlic.
Experiment with different herbs and spices such as dill, paprika, or garlic powder to customize the flavors.
Try a different topping such as chopped fresh herbs, sautéed mushrooms, or caramelized onions.
Instead of boiling the dumplings, you can also try steaming them for a different texture.
Make mini cepelinai by shaping smaller dumplings, perfect for appetizers or bite-sized snacks.
For a healthier version, bake the dumplings in the oven instead of boiling or frying them.

Recipe overview

Welcome to our recipe for Lithuanian cepelinai, a traditional and cherished dish from the beautiful Baltic country of Lithuania. Cepelinai, named after the Zeppelin airship because of their similar shape, are hearty dumplings made from a unique mixture of raw and cooked potatoes. These dumplings are traditionally filled with a flavorful ground pork filling, and then boiled until tender and fully cooked. To finish, they are topped with a mouthwatering mixture of crispy fried bacon, golden sautéed onions, and a dollop of creamy sour cream. This recipe may take a bit of practice to perfect, but the result is absolutely worth it. Get ready to enjoy a taste of Lithuania in your own kitchen!

Common questions

Can I use a different type of meat for the filling? Yes, you can use different types of meat for the filling, such as ground beef or ground chicken, based on your preference.
Can I make the dumplings ahead of time and cook them later? Yes, you can prepare the dumplings and refrigerate them until you're ready to cook them. Just make sure to cover them well to prevent drying out.
Can I freeze the cooked dumplings? Yes, you can freeze the cooked dumplings. Place them in an airtight container or freezer bags, and they can be stored for up to 3 months. Make sure to thaw them before reheating.
Can I make the potato mixture without eggs? Yes, you can omit the eggs from the potato mixture. However, the eggs help bind the ingredients together and provide a better texture to the dumplings.
Can I use a different type of potato? While traditional cepelinai are made with starchy potatoes, you can use different types of potatoes. However, keep in mind that the texture and taste of the dumplings may vary slightly.

Serving dishes and utensils

Large pot - for boiling the dumplings
Cheesecloth or clean towel - for squeezing out excess liquid from grated potatoes
Grater - for grating the potatoes and onions
Slotted spoon - for removing the cooked dumplings from the boiling water
Pan - for frying the bacon and onions
Knife - for chopping the bacon and onions

Origin stories

Cepelinai, affectionately known as "Zeppelins" due to their distinctive shape similar to airships, have a special place in the hearts and stomachs of Lithuanians. They are a true symbol of Lithuanian culinary heritage, with a history that carries the weight of both joyous feasts and lean times. During the tough years of the First World War, when food was scarce, the resourceful Lithuanian people turned to the humble potato, which could be grown relatively easily and was highly filling. From this necessity, cepelinai was born. But it wasn't just a survival food, it quickly became a beloved dish that embodies the resilience, creativity and warmth of the Lithuanian people. Today, it's hard to imagine a celebration or family gathering in Lithuania without a generous serving of these hearty potato dumplings.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.