Cepelinai (Potato Zeppelins)

Prep time: 45 minutes

Cook time: 45 minutes

Total time: 1 hour 30 minutes

Servings: 4 servings

Country of Origin: Lithuania

Description

Large zeppelin-shaped potato dumplings made from a blend of raw grated and cooked mashed potatoes, stuffed with seasoned pork filling.

Presentation & How It's Eaten

Served piping hot topped generously with crispy pork lardon grease sauce and sour cream.

Ingredients

• 8 large Russet potatoes (6 raw, 2 cooked and mashed)

• 1/2 lb ground pork

• 1 small onion (half finely grated, half diced)

• 1/2 cup bacon, diced

• 1/2 cup sour cream

• 1 tsp potato starch (if needed)

• Salt and black pepper

Step-by-Step Directions

1. Grate & Squeeze Raw Potatoes: Fine-grate 6 raw potatoes. Squeeze out liquid thoroughly using cheesecloth, saving starch that settles at bottom of liquid.

2. Make Potato Dough: Combine squeezed raw potatoes, 2 cooked mashed potatoes, and reserved starch. Season with salt.

3. Make Meat Filling: Combine ground pork, grated onion half, salt, and black pepper.

4. Form Zeppelins: Take palm-sized portion of potato dough, flatten, place a spoonful of pork filling in center, and seal into large oval zeppelin shape.

5. Boil & Serve: Carefully lower dumplings into gentle boiling salted water; cook 30–35 minutes. Top with fried diced bacon lardons, diced onion, and sour cream.

Optional

• Mushroom Filling: Substitute pork with sautéed forest mushrooms for a vegetarian version.

Cooking Tips

• Keep Water Gentle: Maintain a gentle simmer rather than a rapid boil so dumplings don't break apart in water.

Nutrition Facts

(Estimated per serving, based on 4 servings)

• Calories: ~540 kcal

• Total Fat: 24g

• Saturated Fat: 9g

• Cholesterol: 65mg

• Sodium: 620mg

• Total Carbohydrates: 62g

• Dietary Fiber: 6g

• Sugars: 3g

• Protein: 21g