Cepelinai are the most iconic Lithuanian national dish. They are large potato dumplings filled with minced meat and served with sour cream and fried bacon sauce. The type of potatoes is very important for success.
😌 Difficulty: Medium
⏱️ Preparation time: 45 min
🔥 Cooking time: 30 min
⏳ Total time: 1 h 15 min
👥 Servings: 3
Ingredients
For dumplings:
- 1 kg raw starchy potatoes (floury type preferred)
- 2 medium boiled potatoes
- 1 egg
- 1-3 tbsp potato starch (see note below)
- 300 g minced pork
- ½ onion, finely chopped
- ½ tsp salt
- ½ tsp black pepper
For serving:
- 100 g smoked bacon, diced
- ½ onion, chopped
- Sour cream
Important Note About Potatoes
Starchy (floury) potatoes are best for cepelinai.
If your potatoes are waxy or very watery, add 1-2 extra tablespoons of potato starch. The dough must feel firm and hold its shape before boiling.
Instructions
- Peel and finely grate the raw potatoes.
- Place grated potatoes into a clean cloth and squeeze out as much liquid as possible.
- Let the liquid sit for 5 minutes. Carefully pour off the water and keep the white starch from the bottom.
- Mash the boiled potatoes until smooth.
- Mix grated potatoes, mashed boiled potatoes, egg and the saved starch. Add salt.
- If the mixture feels soft, add extra potato starch gradually (up to 3 tbsp total).
- Mix minced pork with onion, salt and pepper.
- Take a large handful of potato mixture, flatten in your palm, add meat in the center and shape into an oval dumpling. Seal well.
- Bring a large pot of salted water to a gentle boil.
- Add dumplings and cook gently for about 25-30 minutes. Do not let the water boil strongly.
- Fry bacon and onion until golden and crispy.
- Serve cepelinai hot with bacon sauce and sour cream.
SpinThatCuisine Tip 💡
If the dumplings start cracking in the water, the mixture may be too soft. Add a little more potato starch next time.