Lithuanian potato dumplings filled with seasoned pork and served with sour cream and bacon.
Cepelinai are among Lithuania’s most recognizable dishes. The large oval dumplings combine grated raw potato with cooked potato around a savory meat filling.
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- Prep
- 1 hour
- Cook
- 35 minutes
- Serves
- 6
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
Squeeze grated raw potatoes firmly through cloth, reserving the liquid. Let the liquid stand and keep the settled potato starch from the bottom.
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Mix raw potato, mashed potato, reserved starch, extra potato starch and half the salt into a workable dough.
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Mix pork with half the onion, remaining salt and pepper.
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Flatten portions of potato mixture, add pork filling and seal into elongated dumplings.
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Simmer gently in salted water for about 20–25 minutes until cooked through. Fry bacon with remaining onion and serve over the dumplings with sour cream.
Chef’s notes
Squeeze the raw potatoes well but retain their natural settled starch. Keep the water at a gentle simmer so the dumplings do not break.
Substitutions
Minced beef can replace pork. For a meat-free filling, use well-drained curd cheese or mushrooms.
Serve with
Sour cream and bacon-onion sauce
Storage
Refrigerate cooked dumplings for up to 2 days. Reheat gently in a covered pan or by steaming.
Allergens
Contains milk in the standard serving. Check bacon for additional allergens.
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