Cepelinai (Lithuanian Potato Dumplings)
Prep Time
1 hour
Calories
450 kcal (est.)
Difficulty
Medium
Ingredients
- For the Dough:
- * 1 kg potatoes, peeled and boiled
- * 2 large eggs
- * 1 cup all-purpose flour
- * Salt and pepper to taste
- For the Filling:
- * 500g minced meat (pork or a mix of pork and beef)
- * 1 large onion, finely chopped
- * 2 cloves garlic, minced
- * 1 tablespoon lard or bacon fat
- * Salt and pepper to taste
- * Fresh or dried dill, chopped
- For the Topping:
- * Fried bacon or lardons, chopped
- * Sour cream
- * Fresh dill, chopped
Instructions
- Prepare the potato dough: Once potatoes are cooked, pass them through a potato ricer or mash them thoroughly.
- Let the mashed potatoes cool slightly, then add eggs, salt and pepper. Gradually add flour, mixing until the dough becomes firm enough to handle.
- Prepare the filling: In a pan, cook the onions in the fat until softened. Add minced meat and garlic. Season with salt, pepper and dill. Cook until the meat is browned and the liquid has evaporated.
- Shape the Cepelinai: Divide the dough into portions. Roll each portion into a flat circle, place some filling in the center, and seal it by gently pinching the edges to form a round or oval dumpling.
- Cook the Cepelinai: Carefully add the dumplings to a large pot of boiling salted water. Cook for about 20-25 minutes, until they float to the surface.
- Serve: Remove Cepelinai from the water, and place them on a plate. Top with the fried bacon, sour cream, and fresh dill.