Entree: Lithuania – National Cuisine – Žemaičių blynai (Samogitian stuffed potato pancakes made from grated potatoes and filled with seasoned meat)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 12 min

Total 1 hr

Ingredients

- 2 lb (900 g) russet potatoes, peeled and coarsely grated
- 12 oz (340 g) cooked mashed potatoes, cooled
- 1 lb (454 g) ground pork
- 1 medium (150 g) yellow onion, finely chopped (divide between filling and batter)
- 2 cloves garlic, minced
- 1 large egg (about 50 g)
- 3 tbsp (45 ml) all-purpose flour
- 1/2 cup (120 ml) milk
- 1 tsp (5 ml) salt, plus extra for seasoning
- 1/2 tsp (2.5 ml) ground black pepper, divided
- 1/4 tsp (1.25 ml) ground nutmeg or allspice (optional)
- 2 tbsp (30 ml) butter for frying
- 2 tbsp (30 ml) vegetable oil for frying
- 1 cup (240 ml) sour cream or for serving
- 2 tbsp (30 ml) chopped fresh parsley for garnish (optional)

Instructions

1. Make the filling: Heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil in a skillet over medium heat. Add half the chopped onion and cook until translucent, about 4–5 minutes. Add garlic, then add the ground pork, breaking it up and cooking until browned, about 6–8 minutes. Season with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper; stir in nutmeg or allspice if using. Remove from heat and let cool.
2. Prepare potato batter: Squeeze excess liquid from the grated raw potatoes using a clean towel or cheesecloth. In a large bowl combine the grated potatoes, mashed potatoes, the remaining half of the chopped onion, 1 large egg (about 50 g), 3 tbsp (45 ml) flour, 1/2 cup (120 ml) milk, 1 tsp (5 ml) salt and 1/4 tsp (1.25 ml) pepper. Mix until a cohesive batter forms; if too loose, add 1 more tbsp (15 ml) flour.
3. Form pancakes: Divide the potato batter into 8 equal portions. Flatten one portion in your hand into a rough disk about 1/4 in (6 mm) thick. Spoon about 2 tbsp (30 ml) of the cooled meat filling into the center, then cover with another flattened portion of batter and seal the edges to form a stuffed pancake. Repeat for remaining portions.
4. Fry pancakes: Heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil in a large skillet over medium heat. Fry the stuffed pancakes in batches, 3–4 minutes per side, until deep golden brown and cooked through. Adjust heat as needed so they brown without burning.
5. Serve: Drain briefly on paper towels. Serve hot with sour cream 1 cup (240 ml) for sharing and sprinkle with chopped parsley if desired.