Entree: Lithuania – Northern Culinary Region – Cepelinai (Large Lithuanian potato dumplings typically stuffed with seasoned meat and served with sour cream and bacon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 20 min

Additional 15 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) starchy potatoes, peeled and grated
- 1 lb (454 g) starchy potatoes, peeled, boiled and mashed
- 3 tbsp (45 ml) potato starch
- 1 large egg (about 1 3/4 oz (50 g))
- 1 tsp (5 ml) kosher salt for dough
- 1 lb (454 g) ground pork
- 1 medium onion, finely chopped (about 3 7/8 oz (110 g))
- 1/2 tsp (2.5 ml) ground black pepper
- 1/2 tsp (2.5 ml) dried marjoram or thyme
- 6 oz (170 g) bacon, diced
- 1 cup (240 ml) sour cream
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) chopped fresh chives or dill
- Salt for boiling water

Show original ingredient measurements

- 3 lb (1.36 kg) starchy potatoes, peeled and grated
- 1 lb (454 g) starchy potatoes, peeled, boiled and mashed
- 3 tbsp (45 ml) potato starch
- 1 large egg (about 50 g)
- 1 tsp (5 ml) kosher salt for dough
- 1 lb (454 g) ground pork
- 1 medium onion, finely chopped (about 110 g)
- 1/2 tsp (2.5 ml) ground black pepper
- 1/2 tsp (2.5 ml) dried marjoram or thyme
- 6 oz (170 g) bacon, diced
- 1 cup (240 ml) sour cream
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) chopped fresh chives or dill
- Salt for boiling water

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the potatoes: grate the 3 lb (1.36 kg) raw potatoes finely into a bowl and squeeze out excess liquid through a clean cloth; reserve the starch that settles for a minute and add back to the grated potatoes. Mash the boiled potatoes until smooth and let cool.
2. Make the dough: combine the grated raw potatoes with the mashed potatoes, add the potato starch, egg, and 1 tsp (5 ml) salt; mix until a cohesive, slightly sticky dough forms. If too wet, add 1–2 tbsp (15–30 ml) additional potato starch.
3. Prepare the filling: sauté the chopped onion in 1 tbsp (15 ml) butter over medium heat until translucent. Add ground pork, 1/4 tsp (1.25 ml) salt, 1/4 tsp (1.25 ml) pepper, and marjoram; cook until pork is browned and cooked through, breaking it up into fine pieces. Cool the filling.
4. Form the dumplings: wet your hands. Divide the dough into 8 equal portions. Flatten each portion into a disk, place 2–3 tbsp (30–45 ml) of the cooled meat filling in the center, then carefully wrap the potato dough around the filling to form an oblong dumpling (zeppelin shape). Seal seams well.
5. Boil the dumplings: bring a large pot of salted water to a gentle boil with a few bay leaves if desired. Reduce to a simmer and gently add the dumplings. Cook for 15–20 minutes; dumplings will float and feel firm when done. Remove with a slotted spoon.
6. Make the topping: while dumplings cook, sauté diced bacon in a skillet until crisp and fat is rendered, add remaining 1 tbsp (15 ml) butter and briefly toss. Stir sour cream into the hot bacon and fat off heat to warm (do not boil) and season to taste with salt and pepper.
7. Serve: place 2 dumplings per plate, spoon bacon-sour cream sauce over them, sprinkle with chopped chives or dill, and serve immediately.

1. Prepare the potatoes: grate the 3 lb raw potatoes finely into a bowl and squeeze out excess liquid through a clean cloth; reserve the starch that settles for a minute and add back to the grated potatoes. Mash the boiled potatoes until smooth and let cool.
2. Make the dough: combine the grated raw potatoes with the mashed potatoes, add the potato starch, egg, and 1 tsp salt; mix until a cohesive, slightly sticky dough forms. If too wet, add 1–2 tbsp (15–30 ml) additional potato starch.
3. Prepare the filling: sauté the chopped onion in 1 tbsp (15 ml) butter over medium heat until translucent. Add ground pork, 1/4 tsp salt, 1/4 tsp pepper, and marjoram; cook until pork is browned and cooked through, breaking it up into fine pieces. Cool the filling.
4. Form the dumplings: wet your hands. Divide the dough into 8 equal portions. Flatten each portion into a disk, place 2–3 tbsp (30–45 ml) of the cooled meat filling in the center, then carefully wrap the potato dough around the filling to form an oblong dumpling (zeppelin shape). Seal seams well.
5. Boil the dumplings: bring a large pot of salted water to a gentle boil with a few bay leaves if desired. Reduce to a simmer and gently add the dumplings. Cook for 15–20 minutes; dumplings will float and feel firm when done. Remove with a slotted spoon.
6. Make the topping: while dumplings cook, sauté diced bacon in a skillet until crisp and fat is rendered, add remaining 1 tbsp (15 ml) butter and briefly toss. Stir sour cream into the hot bacon and fat off heat to warm (do not boil) and season to taste with salt and pepper.
7. Serve: place 2 dumplings per plate, spoon bacon-sour cream sauce over them, sprinkle with chopped chives or dill, and serve immediately.