Entree: Lithuania – Northern Culinary Region – Žemaičių blynai (Samogitian potato pancakes stuffed with a savory meat filling)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 2 lb (900 g) russet potatoes, peeled and finely grated
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 1/2 lb (225 g) ground pork
- 1 large egg (50 g)
- 1 cup (120 g) all-purpose flour
- 1/4 cup (60 ml) milk
- 1 tsp (5 g) salt, plus extra for filling
- 1/2 tsp (1.5 g) freshly ground black pepper, plus extra for filling
- 1 tbsp (15 ml) vegetable oil for cooking the filling
- 2 tbsp (30 g) butter or 2 tbsp (30 ml) vegetable oil for frying pancakes
- 1 tbsp (15 ml) chopped fresh parsley (optional)
- 1/2 tsp (1 g) paprika (optional, for filling)
- Sour cream for serving

Instructions

1. Prepare the filling: heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add half the chopped onion (about 3 oz / 85 g) and sauté until translucent, 4–5 minutes. Add 1/2 lb (225 g) ground pork, season with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.75 g) pepper, and cook until browned and cooked through, breaking up lumps, about 6–8 minutes. Stir in optional paprika and chopped parsley, adjust seasoning, remove from heat, and let cool.
2. Drain excess moisture from the grated potatoes by placing them in a clean kitchen towel and squeezing firmly. Reserve any liquid to allow starch to settle if desired; discard clear liquid and use the starchy sediment for added binding if needed.
3. In a large bowl combine the drained grated potatoes, remaining chopped onion (about 3 oz / 85 g), 1 large egg (50 g), 1 cup (120 g) flour, 1/4 cup (60 ml) milk, and 1 tsp (5 g) salt plus 1/2 tsp (1.5 g) pepper. Mix into a thick batter; it should hold together but remain loose enough to spread. If too wet, add up to 2 tbsp (15 g) more flour.
4. Heat a large skillet over medium heat and add 1 tbsp (15 g) butter or oil. For each pancake, spoon about 1/3 cup (80 ml) of the potato mixture into the pan, flatten slightly into a 4–5 inch (10–12 cm) round. Spoon about 1–2 tbsp (15–30 g) of the cooled meat filling onto the center, then top with another 1/3 cup (80 ml) of potato mixture and gently press edges to seal, forming a stuffed patty.
5. Cook the stuffed pancakes 3–4 minutes per side or until deep golden brown and cooked through, adding additional butter or oil as needed. Work in batches to avoid crowding.
6. Transfer cooked pancakes to a baking sheet and keep warm in a 250°F (120°C) oven if making large batches. Serve hot with a dollop of sour cream and extra chopped parsley.