dinner · gluten-free
Cepelinai (Lithuanian potato dumplings)
Zeppelin-shaped grated-potato dumplings stuffed with pork, topped with bacon, onion and sour cream.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Boil a quarter of the potatoes and mash. Finely grate the rest with lemon juice, squeeze very dry in cheesecloth, keeping the starch that settles from the liquid.
-
2
Mix grated and mashed potato, reserved starch and salt.
-
3
Mix pork, onion, pepper and salt. Flatten a fist of potato dough, add filling and shape into an oval.
-
4
Simmer in salted water 25 minutes, until the filling reaches 71°C (160°F).
-
5
Fry bacon and onion, stir in sour cream and spoon over the dumplings.
