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Cepelinai
Lithuanian Potato Dumplings
Cepelinai, also known as 'Zeppelins' due to their shape, are a traditional Lithuanian dish consisting of large, oval-shaped dumplings made from grated raw and boiled potatoes, filled with seasoned ground meat (often pork), and typically served with a sour cream and bacon sauce. It's considered the national dish of Lithuania.
๐ง ์ฌ๋ฃ
- 2 kg Raw potatoes(about 8 large Idaho potatoes, peeled)
- 1.5 kg Boiled potatoes(about 2 large Idaho or Russet potatoes, peeled, boiled, and riced)
- 1 medium Onion (for dough)(finely grated)
- 1.5 tsp Salt (for dough)(more to taste)
- 1 pound Ground pork(or a mix of pork, beef, and veal)
- 1 medium Onion (for filling)(finely chopped)
- 1.5 tsp Salt (for filling)
- 0.25 tsp Black pepper(freshly ground)
- 1 large Egg (for filling)(beaten)
- 4 oz Bacon(cut into small bits for serving)
- 1 cup Sour cream(for serving)
- 2 tbsp Potato starch(for the cooking water)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the potato dough: Grate the raw potatoes using the smallest holes of a grater. Place them in a clean kitchen towel or cheesecloth and twist to squeeze out as much liquid as possible. Reserve the liquid. Boil the other potatoes until tender, then rice them. Combine the grated raw potatoes (after squeezing), riced boiled potatoes, grated onion, salt, and reserved potato starch (from the liquid) in a large bowl. Mix well to form a dough-like consistency. If too dry, add a little water.
- 2
Prepare the meat filling: In a bowl, mix the ground pork, finely chopped onion, salt, pepper, and beaten egg until well combined. Refrigerate until ready to use.
- 3
Shape the cepelinai: Take about 1 cup of the potato dough and flatten it in your hand. Place a spoonful of the meat filling in the center and carefully fold the dough around it, sealing it completely to form an oval shape resembling a zeppelin. Ensure there are no cracks. Repeat with the remaining dough and filling.
- 4
Cook the cepelinai: Bring a large pot of well-salted water to a boil. Add the potato starch to the boiling water and stir. Carefully add the cepelinai to the boiling water, ensuring not to overcrowd the pot. Reduce the heat to a gentle simmer and cook for 45-60 minutes, or until they float to the surface and are tender. They should not boil vigorously, as this can cause them to split.
- 5
Prepare the topping: While the cepelinai are cooking, fry the bacon bits until crispy. You can also sautรฉ some finely chopped onions in the bacon fat for an extra layer of flavor.
- 6
Serve: Carefully remove the cooked cepelinai from the pot using a slotted spoon. Serve hot, topped with the crispy bacon bits, sautรฉed onions (if using), and a generous dollop of sour cream.
๐ก ์ ๋ฌธ๊ฐ ํ
- โSqueeze out as much liquid from the raw potatoes as possible to prevent the cepelinai from becoming mushy.
- โAdding potato starch to the cooking water helps prevent the dumplings from splitting.
- โDo not boil the cepelinai vigorously; a gentle simmer is key.
- โThe shape is important for authenticity, aim for an oval, zeppelin-like form.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Fillings can also include mushrooms, cheese, or cottage cheese.
- Serve with a mushroom sauce instead of or in addition to the bacon and onion topping.