Lithuanian Potato-Meat Dumplings (Cepelinai)
A traditional Lithuanian dish, potato-meat dumplings, often called cepelinai, are typically served with a savory bacon gravy and a dollop of sour cream.
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Instructions
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Start boiling a large stockpot of well-salted water.
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Prepare the meat filling by mixing ground meat, finely chopped onion, salt, pepper, and egg until combined; refrigerate.
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For the dumpling mixture, add lemon juice to grated raw potatoes, then squeeze out excess water using a cloth, reserving the potato starch from the bottom of the drained liquid.
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Combine the squeezed raw potatoes with the reserved potato starch, cooked riced potatoes, and grated onion, mixing well.
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Form each dumpling by flattening about 1 cup of potato mixture, placing 1/4 cup of meat filling in the center, and sealing into a football shape.
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Lower the formed dumplings into the boiling water, after adding 1 tablespoon of cornstarch, then reduce heat and simmer for 20 to 25 minutes until the filling is cooked.
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While dumplings cook, make the gravy: fry bacon and chopped onion until tender, then drain and combine with sour cream and black pepper, thinning with milk if necessary.
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Remove cooked dumplings with a slotted spoon, drain briefly, and serve on a heated platter with the gravy.