Step-by-Step Recipe for Traditional Lithuanian Cepelinai (Potato Dumplings)
Lithuania is well-known for its hearty and satisfying dishes, and one of its most famous foods is Cepelinai, also known as “Zeppelins” due to their oval shape resembling airships. These delicious potato dumplings are stuffed with either meat, cottage cheese, or mushrooms and served with a rich topping of bacon and sour cream sauce. If you’re looking to try a classic Lithuanian recipe, follow this simple guide to make cepelinai in your own kitchen!
What Are Cepelinai?
Cepelinai are a national dish of Lithuania and are loved for their comforting combination of potatoes, meat, and creamy sauce. Made from grated potatoes mixed with mashed ones, they are filled with a savory stuffing and then boiled until tender. The dumplings are hearty, perfect for colder months, but they can be enjoyed year-round. Here’s how you can make them step-by-step.
Ingredients
To make 8-10 cepelinai (serving approximately 4 people), gather the following ingredients:
For the Dumplings
- 2 kg (4.4 lbs) large potatoes (around 12–14 potatoes)
- 1 tablespoon of potato starch (optional, helps to bind the dough)
- 1 teaspoon of salt
For the Filling
- 300 g (10.5 oz) ground pork or minced meat of your choice (beef or a mix works well)
- 1 small onion, finely chopped
- Salt and pepper to taste
- Optional: Cottage cheese or sautéed mushrooms if you want a vegetarian filling.
For the Bacon Sauce
- 150 g (5 oz) bacon, diced
- 1 small onion, finely chopped
- 100 ml (about 1/2 cup) sour cream
Step-by-Step Instructions
Let’s start making the cepelinai, step by step!
Step 1: Prepare the Potatoes
- Peel all the potatoes. Divide them into two groups: half will be grated raw, and the other half will be boiled.
- Boil one-half of the potatoes until soft, mash them well, and let them cool.
- Using a grater or food processor, finely grate the raw potatoes. Place the grated potatoes in a clean kitchen cloth and squeeze out as much liquid as you can. This step is critical to achieving the right texture for the dumplings.
- Let the squeezed-out liquid sit for a few minutes so the potato starch settles at the bottom. Pour off the liquid carefully, saving the starch at the bottom. Add this starch to the grated potatoes for better binding.
- Combine the grated potatoes, mashed potatoes, and potato starch in a large bowl. Add salt and mix together well. You should now have your dumpling dough ready.
Step 2: Make the Filling
- In a small bowl, mix the ground pork with chopped onion, salt, and pepper. If desired, add a pinch of garlic or other spices for extra flavor.
- If using cottage cheese or mushrooms as an alternative filling, simply mix them with a little salt and pepper, and they’re ready to go.
Step 3: Shape the Dumplings
- Take a handful of the potato mixture and flatten it in the palm of your hand to form a circle. The dough should be firm but not too dry.
- Add a spoonful of the filling in the center of the circle.
- Carefully fold the edges of the potato dough around the filling and seal it well, forming an oval shape. Be gentle to avoid breaking them apart.
- Repeat this process until all the dough and filling are used.
Step 4: Cook the Dumplings
- Fill a large pot with water and bring it to a gentle boil. Add a generous pinch of salt. Optionally, you can add a splash of vinegar, which helps keep the dumplings intact.
- Carefully lower the dumplings into the boiling water, ensuring they don’t overcrowd the pot.
- Cook for 20–25 minutes, gently stirring occasionally to prevent sticking, until the dumplings are firm and cooked through.
Step 5: Prepare the Bacon Sauce
- Heat a frying pan over medium heat and cook the diced bacon until crispy.
- Add the chopped onion and sauté until golden.
- Stir in sour cream and heat gently. Add a pinch of salt if needed.
Step 6: Serve the Cepelinai
- Remove the dumplings from the pot with a slotted spoon and place them on a serving plate.
- Pour the warm bacon and sour cream sauce over the dumplings generously.
- Garnish with fresh parsley or dill for a touch of color and flavor.
Tips for Success
- Be sure to squeeze out the grated potato liquid thoroughly; excess moisture can make the dough tricky to shape.
- If your dough feels too sticky, you can add a little potato starch to make it firmer.
- Be careful not to overcook the dumplings, as they may start to fall apart.
Enjoying Your Cepelinai
Cepelinai are best served hot with their creamy bacon sauce, but you can also pair them with a simple salad or pickled vegetables to balance the richness. While the dish requires some effort, the end result is worth it. These hearty potato dumplings are a true taste of Lithuania and will bring a delightful, comforting meal to your table.
Whether you’re connected to Lithuanian culture or simply love exploring traditional cuisines, trying cepelinai is a fantastic way to experience the warmth and flavors of this beautiful country. Now that you have the recipe, gather your ingredients and get cooking—your friends and family will love this delicious dish!
