Lithuanian Cepelinai with Pork and Sour Cream
Large Lithuanian potato dumplings filled with pork and finished with bacon, onion, and sour cream.
Equipment
- Box grater or food processor
- Clean kitchen towel
- Large stockpot
- Skillet
- Mixing bowls
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
Instructions
Prepare Dough and Filling:
- 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.
- 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.
- Combine pork with the grated half of the onion, marjoram, and pepper; divide into 12 portions.
Shape and Cook:
- Flatten a portion of potato dough in damp hands, enclose a pork portion, and shape into a smooth oval. Repeat to make 12 dumplings.
- Lower dumplings into gently simmering salted water and cook 25 to 30 minutes without a hard boil.
Finish:
- Cook bacon until browned, add diced onion, and cook until soft. Drain dumplings and serve with the bacon mixture, sour cream, and dill.
Notes
- Keep hands damp while shaping to prevent sticking.
- A gentle simmer helps prevent the dumplings from breaking.
Nutrition
Calories: 590kcalCarbohydrates: 62gProtein: 25gFat: 28gSaturated Fat: 11gCholesterol: 105mgSodium: 820mgFiber: 5gSugar: 4g