Recipes

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:

1. 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.
2. Make the filling: Combine ground pork with chopped onion, salt, and pepper. Mix thoroughly.
3. 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.
4. 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.
5. 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.
6. Serve: Pour the sauce over the hot cepelinai and serve immediately.