Lithuanian Cepelinai Dumplings (Printable)

Hearty Lithuanian dish featuring potato dumplings filled with seasoned pork, complemented by sour cream and bacon sauce.

# What You Need:

→ Dumplings

01 - 3.3 lbs starchy potatoes, peeled
02 - 2 medium boiled and mashed potatoes
03 - 1 tsp salt
04 - 1 tbsp potato starch (optional)

→ Meat Filling

05 - 9 oz ground pork
06 - 5 oz ground beef
07 - 1 small onion, finely chopped
08 - 1 clove garlic, minced
09 - 1 tsp salt
10 - ½ tsp black pepper

→ Sauce

11 - 5 oz bacon or smoked pork belly, diced
12 - 1 small onion, finely chopped
13 - 1¼ cups sour cream
14 - 1 tbsp fresh dill, chopped (optional)

# Directions:

01 - Grate raw potatoes finely and place in cheesecloth or clean kitchen towel. Squeeze out excess liquid into a bowl, let it settle, then decant water and reserve the potato starch sediment.
02 - Combine drained grated potatoes, mashed boiled potatoes, salt, and reserved potato starch in a large bowl. Mix thoroughly until a cohesive dough forms, adding more potato starch if the mixture is too wet.
03 - Mix ground pork, ground beef, finely chopped onion, garlic, salt, and black pepper until well incorporated.
04 - With wet hands, take a portion of the potato dough about the size of a large egg. Flatten it into a patty, place a heaping tablespoon of meat filling in the center, and mold the dough around it to form an oval-shaped dumpling, sealing completely. Repeat until all dough and filling are used.
05 - Bring a large pot of salted water to a gentle simmer. Gently slide dumplings in batches, ensuring they do not stick. Cook for 25 to 30 minutes until they float and feel firm.
06 - Fry diced bacon over medium heat until crisp. Add chopped onions and sauté until golden. Stir in sour cream and dill, heating gently without boiling.
07 - Plate the dumplings and generously spoon the bacon and sour cream sauce over them while hot.

# Expert Suggestions:

01 -
  • They're hearty enough to satisfy even after a long day, with a hidden surprise of meat inside every bite.
  • The bacon and sour cream sauce transforms something rustic into something people actually crave.
  • Once you master the shape, you'll find yourself making them for anyone who needs comfort food.
02 -
  • Squeezing the potatoes thoroughly is non-negotiable; wet dough makes mushy, heavy dumplings that fall apart.
  • Never boil the sour cream sauce—low heat and patience will give you a silky, luxurious topping instead of curdled sadness.
  • Cook them in batches in a gentle simmer, not a rolling boil, or they'll split open and fill the water with meat.
03 -
  • Keep the dough covered with a damp towel while you shape dumplings, so it doesn't dry out and crack.
  • If your potato dough is too wet, don't panic—just dust in a little more starch and fold gently; it's forgiving if you're patient.
  • Make the meat filling the day before so the flavors blend and meld, and the filling is easier to work with when cold.
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