Foods AdventuresRecipes from around the world

Lithuanian Cepelinai with Pork and Sour Cream

By ·

Jump to recipe ↓
Lithuanian cepelinai topped with bacon and onion beside sour cream.
Jump to Recipe Print Recipe

Cepelinai are substantial Lithuanian potato dumplings named for their zeppelin shape and traditionally filled with seasoned meat.

A mix of raw grated and cooked potato creates a dough that holds its shape while staying tender around the pork filling.

Squeeze the grated potato very dry, but save the settled potato starch and return it to the dough for strength.

Serving Suggestions

Serve hot with bacon and onion spooned over the dumplings, plus sour cream and a little dill.

A Lithuanian cepelinas cut open to show its pork filling.

Recipe Notes

Shape the dumplings just before boiling. Leftovers are best sliced and browned gently in a skillet.

Lithuanian cepelinai topped with bacon and onion beside sour cream.

Lithuanian Cepelinai with Pork and Sour Cream

No ratings yet
Large Lithuanian potato dumplings filled with pork and finished with bacon, onion, and sour cream.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Lithuanian
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Potato Dough
  • 3 lb starchy potatoes peeled
  • 1 large egg
  • 2 tbsp potato starch plus reserved natural starch
  • 1 1/2 tsp fine salt
Filling and Topping
  • 1 lb ground pork
  • 1 medium yellow onion half grated, half diced
  • 1 tsp dried marjoram
  • 1/2 tsp black pepper
  • 6 oz smoked bacon diced
  • 3/4 cup sour cream for serving
  • 2 tbsp fresh dill chopped

Equipment

  • Box grater or food processor
  • Clean kitchen towel
  • Large stockpot
  • Skillet
  • Mixing bowls

Method
 

Prepare Dough and Filling:
  1. Boil one-third of the potatoes until tender, drain well, and mash smooth. Finely grate the remaining raw potatoes and squeeze very dry in a towel, reserving the liquid.
  2. Let the reserved liquid stand, pour off the water, and add the settled starch to the raw potato. Mix with mashed potato, egg, potato starch, and salt.
  3. Combine pork with the grated half of the onion, marjoram, and pepper; divide into 12 portions.
Shape and Cook:
  1. Flatten a portion of potato dough in damp hands, enclose a pork portion, and shape into a smooth oval. Repeat to make 12 dumplings.
  2. Lower dumplings into gently simmering salted water and cook 25 to 30 minutes without a hard boil.
Finish:
  1. Cook bacon until browned, add diced onion, and cook until soft. Drain dumplings and serve with the bacon mixture, sour cream, and dill.

Nutrition

Calories: 590kcalCarbohydrates: 62gProtein: 25gFat: 28gSaturated Fat: 11gCholesterol: 105mgSodium: 820mgFiber: 5gSugar: 4g

Notes

  • Keep hands damp while shaping to prevent sticking.
  • A gentle simmer helps prevent the dumplings from breaking.

Keep exploring

All recipes →