World Recipe: Cepelinai

01 Dic World Recipe: Cepelinai

Also known as Didžkukuliai, cepelinai is one of the most traditional and beloved dishes in Lithuania. This comforting dish, named for its elongated shape resembling a Zeppelin (cepelinas in Lithuanian), is essentially a potato dumpling filled with meat, served with a generous amount of sour cream and crispy bacon.

Ingredients:

• 1 kg of raw potatoes
• 500 g of cooked and mashed potatoes
• 300 g of ground pork (or a mix of pork and beef)
• 1 finely chopped onion
• 2 cloves of garlic, minced
• 1 egg
•  Salt and pepper to taste
• 200 g of bacon, cut into small cubes
• 1 additional large onion, finely chopped (for the sauce)
• Fresh chopped dill (for garnish)

Preparation:

1. Grate the raw potatoes finely and squeeze out the excess liquid through a clean cloth. Once the liquid is extracted, let the potatoes rest for a moment to allow the starch to settle at the bottom. Drain the liquid and reserve the starch to mix it back with the grated potatoes. Then, combine the cooked and mashed potatoes with the grated raw potatoes, mixing well.
2. In a skillet, sauté the chopped onion and garlic in a bit of butter until golden. Add the ground meat, season with salt and pepper, and cook until the meat is thoroughly cooked. Allow to cool, then mix the egg with the meat to form the filling.
3. Take a portion of the potato mixture, flatten it in the palm of your hand, and place a spoonful of the meat filling in the center. Close the potato mixture around the filling, shaping it into an oval and elongated form. Ensure the filling is completely sealed inside the potato mixture.
4. Bring a large pot of salted water to a boil. Carefully place the cepelinai into the boiling water and cook over medium heat for 25-30 minutes, or until they float and are well cooked.
5. While the cepelinai are cooking, fry the bacon in a skillet until crispy. Remove the bacon and, in the same skillet, sauté the chopped onion in the bacon fat until golden. Add the sour cream and mix well, then return the crispy bacon to the skillet.

Serve the cepelinai hot, topped with the sour cream and bacon sauce. Garnish with a bit of fresh chopped dill for a touch of color and freshness.