Cepelinai
By Culiora
These iconic Lithuanian potato dumplings are made from grated and mashed potatoes, typically filled with ground meat, farmer's cheese, or mushrooms. They are robust and satisfying.
- Servings: 4
- Prep time: 45 min
- Cook time: 30 min
- Total time: 75 min
Ingredients
- 1.5 kg Raw potatoes
- 500 g Cooked potatoes
- 2 tablespoons Potato starch
- to taste Salt
- 300 g Ground pork (for filling)
- 1 small Onion, finely chopped (for filling)
- to taste Sour cream (for serving)
- 100 g Bacon, fried and crumbled (for serving)
Instructions
- Peel and finely grate the raw potatoes. Place the grated potatoes in a cheesecloth or clean kitchen towel and squeeze out as much liquid as possible. Reserve the potato starch that settles at the bottom of the squeezed liquid.
- Peel and mash the cooked potatoes until smooth.
- Combine the squeezed raw potato pulp, mashed cooked potatoes, reserved potato starch, and a generous pinch of salt in a large bowl. Mix well to form a homogeneous dough.
- For the filling: In a separate bowl, mix the ground pork, finely chopped onion, salt, and pepper. You can also use farmer's cheese or mushroom filling.
- Take a portion of the potato dough, flatten it in your hand. Place a spoonful of the filling in the center.
- Carefully enclose the filling with the potato dough, shaping it into a large, elongated dumpling (resembling a zeppelin, hence the name). Make sure it's well sealed.
- Bring a large pot of heavily salted water to a gentle boil. Carefully lower the cepelinai into the water, ensuring not to overcrowd the pot.
- Cook for 20-30 minutes, or until the cepelinai float and are cooked through. The cooking time depends on their size.
- Remove with a slotted spoon. Serve hot, topped with sour cream, and crispy fried bacon bits or a mushroom sauce.