Cepelinai
Zeppelin-shaped potato dumplings stuffed with ground pork, made from a mix of raw grated and mashed cooked potato — a 20th-century Lithuanian dish where skipping the raw-grated component leaves the dough too dense.
Meat
⚠ Contains: Gluten, Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 lbs potatoes, divided
- 1 lb ground pork
- 1 onion, finely chopped
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 1 egg
- 1 cup sour cream, to serve
- 4 oz bacon, diced, to serve
Steps
- Boil about a third of the potatoes until tender, then mash and let cool.
- Grate the remaining raw potatoes, then squeeze out and reserve the liquid. Let the starch settle out of the liquid and add it back to the grated potato, discarding the water.
- Combine the mashed and raw grated potato with the flour and egg to form a workable dough.
- Mix the ground pork with the onion, salt, and pepper for the filling.
- Flatten a portion of the potato dough in your palm, place a spoonful of filling in the center, and wrap the dough around it into an oval, sealing well.
- Gently simmer the dumplings in salted water for 35-40 minutes, until they float and are cooked through.
- Fry the diced bacon until crisp, and serve the cepelinai topped with sour cream and the bacon bits.