Cepelinai, also known as “zeppelins” due to their distinctive shape, are one of Lithuania’s most beloved and iconic dishes. These large, dumpling-like creations are made from potato dough and are typically filled with savory meat, served with a rich sour cream sauce, and often paired with crispy bacon bits. They’re hearty, comforting, and absolutely delicious—perfect for a cozy dinner or a special occasion. In this recipe, we’ll guide you step-by-step to prepare authentic Lithuanian cepelinai, so you can enjoy this traditional dish from the heart of Lithuanian cuisine.
Ingredients:
For the Potato Dough:
- 4 large potatoes (preferably starchy potatoes like Russets)
- 1 small onion, finely grated
- 1 large egg
- 1 cup (120g) all-purpose flour (more if needed)
- Salt to taste
For the Filling:
- 1 lb (450g) ground meat (pork or a mix of pork and beef)
- 1 small onion, finely chopped
- 1 tablespoon vegetable oil (for frying the onions)
- Salt and pepper to taste
- 1 teaspoon marjoram or thyme (optional, for added flavor)
For the Sauce:
- 1 cup (240ml) sour cream
- 2 tablespoons butter
- 2-3 strips of bacon, chopped
- 1 tablespoon flour (for thickening the sauce)
- Salt and pepper to taste
Instructions:
Step 1: Prepare the Potato Dough
- Grate the Potatoes: Peel the potatoes and grate them finely using a box grater or food processor. You will need both the grated potato pulp and the potato starch that settles at the bottom of the bowl.
- Drain the Potatoes: Place the grated potatoes in a cheesecloth or a clean kitchen towel, and squeeze out any excess moisture. After squeezing out the water, you’ll notice that the starch has settled at the bottom of the bowl. Carefully pour off the liquid, but keep the starch.
- Mix the Dough: In a large mixing bowl, combine the grated potatoes with the potato starch, a pinch of salt, and the egg. Gradually add in the flour, mixing until you form a thick, firm dough. It should be pliable but not sticky. You may need to add a little more flour depending on the moisture content of your potatoes. The dough should hold together without being too soft.
Step 2: Prepare the Filling
- Cook the Onion: In a pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened and golden brown, about 5-7 minutes.
- Cook the Meat: Add the ground meat to the pan with the onions. Cook it over medium heat, breaking it apart with a spoon as it browns. Season with salt, pepper, and marjoram or thyme (if using). Once the meat is cooked through, remove it from the heat and let it cool slightly. You want the filling to be cool enough to handle when making the dumplings.
Step 3: Form the Cepelinai
- Shape the Dough: With damp hands, take a portion of the potato dough and roll it into a ball about the size of a golf ball. Flatten it slightly to create a small disc shape.
- Add the Filling: Place a spoonful of the meat filling in the center of the potato disc. Carefully fold the dough around the filling, sealing the edges to form an oval or “zeppelin” shape. Make sure the filling is fully encased in the dough, with no holes.
- Boil the Cepelinai: Bring a large pot of salted water to a boil. Gently place the formed cepelinai into the boiling water, being careful not to overcrowd the pot. Cook in batches if necessary. Once the dumplings float to the surface (about 15-20 minutes), reduce the heat to a simmer and cook for an additional 10-15 minutes to ensure they are cooked through. Remove the cepelinai with a slotted spoon and set them aside to drain.
Step 4: Prepare the Sauce
- Cook the Bacon: In a frying pan, fry the chopped bacon over medium heat until it becomes crispy and releases its fat.
- Make the Sauce: Remove the crispy bacon from the pan and set it aside. In the same pan, melt the butter, and add the flour. Stir constantly to make a roux, cooking for about 1 minute until it turns golden. Gradually add the sour cream, stirring to create a smooth sauce. Season with salt and pepper to taste.
- Combine the Bacon: Stir the crispy bacon bits back into the sauce, and heat through.
Step 5: Serve the Cepelinai
- Plate the Cepelinai: Arrange the cepelinai on a plate, and generously spoon the creamy bacon sauce over the top.
- Garnish: If desired, garnish with extra crispy bacon bits or fresh herbs, such as dill or parsley.
Tips for the Perfect Cepelinai:
- Potato Texture: The texture of the potato dough is key to making perfect cepelinai. If the dough is too wet, add more flour to achieve a firm but smooth texture. If it’s too dry, add a little bit of water or potato starch.
- Meat Filling Variations: While the traditional filling uses pork or a mix of pork and beef, you can get creative by adding sautéed mushrooms or sauerkraut for a vegetarian twist.
- Don’t Overcrowd the Pot: When boiling the cepelinai, make sure there is enough space for them to float freely. Overcrowding can cause them to stick together or break apart.
- Chill the Dough: If you have time, let the potato dough rest for 10-15 minutes before forming the dumplings. This helps it firm up and makes it easier to handle.
Pairing Suggestions:
- Drinks: Serve with a cold glass of Lithuanian beer (such as Švyturys or Kalnapilis), or for a non-alcoholic option, try kvass, a traditional fermented rye beverage.
- Sides: Cepelinai are often served with a simple side salad, such as a cucumber and dill salad, or a warm beet salad. You can also serve them with pickled vegetables, such as gherkins or sauerkraut, for extra flavor.
Final Thoughts:
Lithuanian cepelinai are much more than just a dish—they’re a part of the country’s cultural identity, and making them from scratch is an experience in itself. These comforting, hearty dumplings filled with savory meat and topped with a creamy, bacon-infused sauce are sure to win the hearts of anyone who tries them. Whether you’re cooking for a family gathering, celebrating a special occasion, or just craving a filling, flavorful meal, cepelinai will never disappoint. Enjoy this classic Lithuanian comfort food and savor the true taste of Lithuania!
