Entree: Lithuania – National Cuisine – Cepelinai (Zeppelin Potato Dumplings)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 30 min

Total 1 hr 10 min

Ingredients

- 2 1/2 lb (1.13 kg) starchy potatoes (Russets), peeled and grated
- 1 lb (454 g) waxy potatoes, peeled, boiled and mashed
- 3/4 cup (90 g) potato starch (or more as needed)
- 1 large egg
- 1 tsp (5 g) salt, plus more for boiling water
- 1/2 tsp (2 g) ground black pepper
- 1 lb (454 g) ground pork
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 tbsp (30 ml) vegetable oil or neutral oil
- 6 oz (170 g) smoked bacon or pancetta, diced
- 1/2 cup (120 ml) sour cream, for serving
- 2 tbsp (8 g) fresh dill, chopped, for garnish
- Optional: 2 tbsp (30 g) unsalted butter for drizzling

Instructions

1. Prepare the filling: heat 2 tbsp (30 ml) oil in a skillet over medium heat, add the chopped onion and sauté until translucent, about 5–7 minutes. Add 1 lb (454 g) ground pork, season with 1/4 tsp (1 g) salt and 1/4 tsp (1 g) pepper, and cook until browned and fully cooked, breaking up lumps. Remove from heat and let cool.
2. Make the potato dough: squeeze excess liquid from the grated starchy potatoes using a clean towel or cheesecloth; if you wish, collect the potato liquid and let it settle to recover extra starch (optional). Combine the squeezed grated potatoes with the mashed waxy potatoes, add the egg, 3/4 cup (90 g) potato starch, and 1 tsp (5 g) salt; mix and knead briefly to form a pliable but not sticky dough, adding a little more starch if necessary.
3. Shape the dumplings: with wet hands, take a handful of dough (about 6–8 oz / 170–225 g raw dough) and flatten into a disc on your palm. Spoon 1–2 tbsp (15–30 ml) of the pork filling into the center, fold the dough around it, and shape into an oval “zeppelin” about 3–4 inches (8–10 cm) long. Repeat to make 6 large dumplings.
4. Cook the cepelinai: bring a large pot of salted water to a gentle boil, reduce to a steady simmer. Carefully lower dumplings into the water, do not overcrowd. Simmer gently for 20–25 minutes until they float and the dough is cooked through; test one by cutting to ensure no raw potato remains.
5. Prepare bacon topping: while dumplings cook, fry the diced 6 oz (170 g) bacon in a skillet until crisp and golden; remove and drain on paper towels, reserve the rendered fat. Optionally, sauté a few additional chopped onions in the bacon fat until soft and lightly caramelized.
6. Serve: transfer cepelinai to plates, spoon bacon and fried onion over them, drizzle with a little reserved bacon fat or melted butter if desired, and serve with 1/2 cup (120 ml) sour cream and chopped dill alongside.