Lithuanian Cepelinai Dumplings (Print View)

Traditional Lithuanian dish of potato dumplings filled with pork and beef, topped with creamy bacon sauce.

# Components:

→ Dumplings

01 - 3.3 lbs starchy potatoes, peeled
02 - 2 medium boiled and mashed potatoes
03 - 1 teaspoon salt
04 - 1 tablespoon 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 teaspoon salt
10 - ½ teaspoon 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 tablespoon fresh dill, chopped, optional

# Directions:

01 - Grate raw peeled potatoes finely. Wrap in cheesecloth or clean kitchen towel and squeeze out as much liquid as possible. Let liquid stand, then pour off water and reserve potato starch sediment.
02 - In a large bowl, combine squeezed grated potatoes, mashed boiled potatoes, salt, and reserved starch. Mix well to form a cohesive dough, adding extra potato starch if too wet.
03 - Mix ground pork, ground beef, chopped onion, minced garlic, salt, and pepper thoroughly in a bowl.
04 - With wet hands, take a potato dough portion roughly the size of a large egg, flatten it, place a heaping tablespoon of meat filling in the center, and carefully enclose to form an oval dumpling. Repeat until all dough and filling are used.
05 - Bring a large pot of salted water to a gentle simmer, not boiling. Add dumplings in batches to avoid sticking. Cook for 25 to 30 minutes until they float and feel firm.
06 - In a skillet over medium heat, crisp bacon then add onions and sauté until golden. Stir in sour cream and dill, heating gently without boiling.
07 - Plate dumplings hot and spoon bacon sour cream sauce over them.

# Expert Advice:

01 -
  • The contrast between the delicate potato exterior and hearty meat filling creates an almost addictive texture that keeps you reaching for another dumpling.
  • It's the kind of dish that tastes like comfort and feels like an accomplishment, even though the technique becomes easier with each batch you make.
  • Leftover cepelinai reheat beautifully and taste even better the next day, making it perfect for meal planning or unexpected gatherings.
02 -
  • Squeezing out the potato liquid is non-negotiable; skip this step and your dumplings will fall apart the moment they hit the water, so truly wring out that cheesecloth like you mean it.
  • Never let your sour cream sauce boil; I learned this the hard way when the cream separated into oily streaks, but heating it gently over low heat while stirring keeps it smooth and silky.
  • The dumplings will float when the filling is mostly cooked, but they need another 5-10 minutes after floating to finish cooking through completely, so resist the urge to pull them out immediately.
03 -
  • Let your sour cream sit at room temperature for 30 minutes before making the sauce; cold sour cream added to hot fat is a recipe for separation, but room-temperature sour cream stays silky and smooth.
  • A slotted spoon is your best friend when cooking cepelinai; it lets you gently move them around the pot without tearing and makes fishing them out effortless.
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