Lithuanian Cepelinai Dumplings

The first time I made cepelinai, my hands were soaking wet and slightly numb from squeezing potato liquid through cheesecloth for what felt like forever. My grandmother had mentioned these Lithuanian dumplings in passing during one of our kitchen conversations, describing them as "little airships" because of their distinctive oval shape. That night, I decided to chase the memory of her offhand description, and somehow, through trial and error and a bit of stubborn determination, these pillowy pockets of potato dough filled with seasoned meat became something I couldn't stop making. The sour cream sauce with crispy bacon pieces pooling on top was the moment I understood why they mattered so much to her.

I remember serving these to my partner on a cold Tuesday evening after work, watching their expression shift from curiosity to pure contentment as they bit into the first one. The bacon-sour cream sauce had been simmering just long enough to coat the back of a spoon, and something about the simplicity of the moment—two bowls, steaming dumplings, and dill scattered across the top—made me realize this recipe deserved a permanent place in our rotation.

Ingredients

• Starchy potatoes (1.5 kg raw, peeled): These are the backbone of your dough, so choose varieties like russets or Yukon golds that are naturally dry and starchy; waxy potatoes will result in a gluey, difficult-to-work-with mixture.
• Boiled and mashed potatoes (2 medium): The cooked potatoes act as a binder and help achieve the right texture, preventing the dough from becoming too wet or falling apart during cooking.
• Salt (1 tsp for dough): Seasons the dough evenly and enhances the potato flavor, so don't skip measuring this carefully.
• Potato starch (1 tbsp, optional but helpful): This is your insurance policy; it absorbs moisture and prevents sticking, especially if your potatoes release more liquid than expected.
• Ground pork (250 g) and ground beef (150 g): The combination of both meats creates a deeper, more nuanced flavor than using just one; the pork adds richness while the beef provides structure.
• Onion and garlic (1 small onion, 1 clove garlic): Finely chopped, these aromatics wake up the filling and add a subtle sweetness that balances the richness of the meat.
• Salt and black pepper for filling (1 tsp salt, ½ tsp pepper): Season the meat mixture generously and taste as you go; you want the filling to be flavorful on its own.
• Bacon or smoked pork belly (150 g, diced): Renders into pools of savory fat that flavor the entire sauce, so choose thick-cut bacon if possible for better texture.
• Sour cream (300 ml): The foundation of your sauce, so use full-fat sour cream at room temperature to prevent curdling when you add it to the hot bacon fat.
• Fresh dill (1 tbsp, chopped): The optional garnish that's actually essential; it provides brightness and a grassy note that cuts through the richness.

Instructions

Prepare the potatoes with patience and precision:

Grate your raw potatoes using the fine side of a grater, then place them in cheesecloth or a clean kitchen towel and squeeze out as much liquid as you possibly can; this step determines whether your dough will be manageable or a slippery nightmare. Let the reserved liquid sit for a few minutes, then carefully pour off the water while keeping the starchy sediment at the bottom of the bowl, as this potato starch is liquid gold for binding.

Build your dough foundation:

Combine the squeezed grated potatoes with your mashed boiled potatoes, salt, and that reserved potato starch in a large bowl, mixing until the texture becomes cohesive and almost dough-like. If the mixture still feels too wet or sticky, add a bit more potato starch, but do this gradually because it's easier to add more than to undo an overly dry dough.

Season your meat filling with intention:

Mix the ground pork, ground beef, finely chopped onion, minced garlic, salt, and black pepper in a separate bowl until everything is evenly distributed; don't overmix, as this can make the meat tough, but do mix enough that every bite will have flavor.

Shape each dumpling with wet hands and care:

Wet your hands with cold water to prevent sticking, take a portion of potato dough about the size of a large egg, flatten it into a thin patty, and place a heaping tablespoon of filling in the center. Cup your hands around the filling and gently seal the dough, shaping it into a smooth oval that feels like a river stone, ensuring there are no seams or holes where the dough might tear during cooking.

Cook gently in barely simmering water:

Bring a large pot of salted water to a gentle simmer—not a rolling boil, which will burst your dumplings—and carefully slide them in one at a time, a few at a time, stirring gently with a wooden spoon to prevent sticking to the bottom. They'll sink at first, then float to the surface after 15-20 minutes, and you'll want to cook them for another 5-10 minutes after they float to ensure the filling is cooked through and the dumpling feels firm when pressed gently.

Create a sauce that coats and clings:

Dice your bacon into small pieces and fry it over medium heat until the fat renders and the edges turn crispy and golden, then add your finely chopped onion and let it soften until it's translucent and sweet-smelling. Remove from heat, let the mixture cool just slightly, then stir in your room-temperature sour cream and fresh dill, heating gently over low heat while stirring constantly, being careful never to let it boil or the sour cream will break.

Serve with warmth and intention:

Arrange your hot cepelinai in shallow bowls, generously ladle the bacon-sour cream sauce over the top, and finish with a small pinch of fresh dill if you have extra; the warmth of the dumplings will carry the richness of the sauce throughout.

Save

There was a Sunday afternoon when my neighbor stopped by while I was draining a batch of cepelinai, and the steam rising from the pot seemed to hypnotize her. She tried one, and suddenly we were talking for two hours while they cooled, and I realized that these humble dumplings had somehow become a way to slow down and connect with people.

The Technique Behind the Magic

Making cepelinai is less about following strict measurements and more about understanding how potato dough behaves in your specific kitchen. The moisture content of your potatoes will vary based on variety and how long you've stored them, so the first time you make these, pay close attention to how the dough feels in your hands rather than blindly adding the starch. Wet hands are essential when shaping; they prevent the dough from sticking and help you create a smooth, seamless seal that won't rupture during cooking.

Making It Your Own

While the traditional filling is beef and pork, I've experimented with all-pork for a slightly sweeter filling, and it's equally delicious. Some days, I add a pinch of caraway seeds to the meat mixture, which brings an earthy, almost rye-bread quality that feels deeply Lithuanian. For a vegetarian version, sauté finely diced mushrooms with onions until they're deeply caramelized, season generously with salt and pepper, and use that as your filling instead.

Storage and Make-Ahead Tips

Cepelinai freeze beautifully both before and after cooking, making them one of my favorite dishes to prepare ahead of time. You can shape the dumplings, freeze them on a baking sheet until solid, then transfer to freezer bags and cook them straight from frozen, adding just a few extra minutes to the cooking time. Leftover cooked cepelinai can be reheated gently in simmering water or even quickly pan-fried in butter until the edges crisp up, which adds a completely different but equally wonderful texture.

• Freeze shaped but uncooked dumplings for up to two months, and they'll cook almost as quickly as fresh ones.
• Leftover sauce keeps in the refrigerator for three days and tastes even better when you warm it again, the flavors having melded overnight.
• If you're planning a gathering, shape your dumplings the night before and refrigerate them on a parchment-lined tray, which saves stress on the day of serving.

Save

These dumplings have become my quiet way of saying "I care" without needing words, and every time I make them, I'm transported back to that first uncertain batch and my grandmother's offhand mention of little airships. They're worth every squeeze of the cheesecloth and every careful shape of the dough.

Recipe FAQ

→ What type of potatoes work best for Cepelinai?

Starchy potatoes are preferred for Cepelinai, as they provide the right texture and binding properties when grated and mashed.

→ How should the potato dough be prepared?

Grate raw potatoes finely, squeeze out excess liquid, and combine with boiled mashed potatoes, salt, and reserved potato starch for optimal consistency.

→ What meats are traditionally used in the filling?

A mixture of ground pork and beef seasoned with onion, garlic, salt, and pepper is commonly used to create a flavorful filling.

→ How are Cepelinai cooked properly?

They should be gently simmered in salted water until they float and feel firm, ensuring a tender interior without collapsing.

→ What sauces complement Cepelinai?

A rich sauce made from sautéed bacon, onions, and sour cream, sometimes with fresh dill, enhances the dish's savory notes.

→ Can Cepelinai be adapted for vegetarians?

Yes, replacing the meat filling with sautéed mushrooms and onions creates a vegetarian-friendly version while preserving traditional flavors.