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Traditional Lithuanian Cepelinai are hearty potato-meat dumplings, shaped like zeppelins and filled with a savory ground meat mixture. Served with a rich bacon-sour cream gravy, this comforting dish is the national treasure of Lithuania. It takes some time, but the taste is worth every step! 🇱🇹🥔🥓
Ingredients
Meat Filling:
- 1 lb ground pork (or a mix of pork, beef & veal)
- 1 medium onion, finely chopped
- 1 ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 large egg, beaten
Dumpling Dough:
- 8 large Idaho potatoes (about 5 lbs), peeled & finely grated
- 2 Idaho or Russet potatoes (about 1½ lbs), peeled, boiled & riced
- 1 tbsp freshly squeezed lemon juice
- 1 medium onion, finely grated
- 1 ½ tsp kosher salt, more as needed
- 1 tbsp cornstarch
Gravy:
- ½ lb bacon, diced
- 1 large onion, coarsely chopped
- 1 cup sour cream
- Freshly ground black pepper, to taste
- 1-2 tbsp milk, as needed
Instructions
Make the Meat Filling:
- In a large bowl, mix ground meat, onion, salt, pepper, and egg.
- Cover and refrigerate until ready to use.
Prepare the Dumpling Dough:
- Grate raw potatoes finely and mix with lemon juice to prevent browning.
- Squeeze out moisture using cheesecloth or towel over a large bowl.
- Let potato water sit; pour off liquid, keeping the starch.
- Combine squeezed raw potatoes with saved starch, riced cooked potatoes, grated onion, and salt. Mix well.
Form the Dumplings:
- Boil a large pot of salted water and stir in 1 tbsp cornstarch.
- Take 1 cup of dough, flatten it in your hand, and fill with ¼ cup meat mixture.
- Form into an oval "zeppelin" shape, sealing the edges.
- Repeat with remaining dough and filling.
Cook the Dumplings:
- Gently lower dumplings into simmering water in batches.
- Simmer for 20–25 minutes, until fully cooked.
- Remove with a slotted spoon, drain, and keep warm.
Make the Gravy:
- Fry diced bacon and chopped onion in a skillet until golden.
- Stir in sour cream and pepper. Thin with milk if needed.
- Serve hot over the dumplings.
Notes
Looking to dive into hearty Eastern European comfort food? Say hello to Cepelinai (also known as “Zeppelins”) — the iconic national dish of Lithuania. These football-shaped dumplings are made with a deliciously seasoned meat filling tucked inside a pillowy potato dough, and served hot with a rich, savory bacon-sour cream gravy. 😍
This traditional recipe takes a bit of time and love, but it's well worth the effort. Whether you’re exploring your Lithuanian roots or simply craving something cozy, these dumplings will warm your heart and fill your belly.
📝 What Are Cepelinai?
Cepelinai (pronounced tseh-peh-LEE-nay) are named after zeppelins — the airships — because of their distinct oblong shape. They're made with a mix of raw grated and cooked riced potatoes, filled with a flavorful ground meat blend, and gently boiled until tender. Traditionally topped with a luscious bacon and sour cream sauce, these dumplings are a proud symbol of Lithuanian culinary heritage.💡 Tips for Perfect Cepelinai
- Use starchy potatoes like Russets for the best texture.
- The raw potato mixture must be smooth—not coarse. A food processor or fine grater helps.
- Save that potato starch from the squeezed water—it’s key to binding the dough!
- Add extra dry potato starch if the mixture seems too loose.
- For a vegetarian twist, try a cheese or mushroom filling.
- Freeze unboiled dumplings individually, then cook straight from frozen with 5–10 extra minutes.
🧊 Storage & Make-Ahead
- Refrigerate raw, formed dumplings overnight and boil fresh the next day.
- Freeze uncooked dumplings on a tray, then transfer to bags. Store for up to 1 month.
- Cook directly from frozen — just extend cooking time slightly.
❤️ Why You'll Love This Recipe
- Authentic Lithuanian flavor 🇱🇹
- Hearty and satisfying — perfect for cold days
- Makes a great family project or weekend treat
- Comfort food at its finest! 🥰
