Lithuanian Cepelinai Dumplings (Printable View)

Potato-based Lithuanian dumplings filled with seasoned pork and beef, served with a rich sour cream and bacon sauce.

# Ingredient List:

→ Dumplings

01 - 3.3 lbs starchy potatoes, peeled
02 - 2 medium boiled potatoes, mashed
03 - 1 teaspoon salt
04 - 1 tablespoon potato starch (optional, for binding)

→ Meat Filling

05 - 9 oz ground pork
06 - 5 oz ground beef
07 - 1 small onion, finely chopped
08 - 1 clove garlic, minced
09 - 1 teaspoon salt
10 - 0.5 teaspoon black pepper

→ Sauce

11 - 5 oz bacon or smoked pork belly, diced
12 - 1 small onion, finely chopped
13 - 1 1/4 cups sour cream
14 - 1 tablespoon fresh dill, chopped (optional)

# How to Make:

01 - Grate raw potatoes finely, place in cheesecloth or clean towel, and squeeze out liquid. Reserve liquid to separate starch by letting it settle; discard water and keep starch.
02 - Combine squeezed grated potatoes, mashed boiled potatoes, salt, and reserved starch in a bowl. Mix thoroughly to form a cohesive dough; add additional potato starch if too wet.
03 - Mix ground pork, ground beef, finely chopped onion, minced garlic, salt, and black pepper until evenly combined.
04 - With wet hands, shape a portion of potato dough about the size of a large egg, flatten and place a heaping tablespoon of meat filling in center. Mold dough around filling to form an oval-shaped dumpling, sealing completely. Repeat with remaining dough and filling.
05 - Bring salted water to a gentle simmer in a large pot. Place dumplings in batches carefully to avoid sticking. Simmer for 25 to 30 minutes or until dumplings float and have a firm texture.
06 - Fry diced bacon in a skillet over medium heat until crisp. Add onions and sauté until golden. Stir in sour cream and dill, heating gently without boiling.
07 - Plate dumplings hot, topped with bacon and sour cream sauce.

# Expert Tips:

01 -
  • These dumplings are a complete meal in one pillowy, satisfying bite—tender potato wrapped around savory meat, topped with warm bacon cream sauce.
  • Once you master the technique, you can make a big batch and freeze them uncooked, so dinner comes together in 30 minutes on busy nights.
02 -
  • Squeezing the potatoes is not optional—every drop of excess water you remove prevents soggy, falling-apart dumplings, and it's worth the arm strength.
  • The water should simmer, never boil hard, or your carefully sealed dumplings will burst open and release the filling into the pot.
03 -
  • If your dough feels too wet after mixing, don't panic—add the starch one teaspoon at a time until it reaches the right texture, because every potato variety releases water differently depending on the season.
  • The meat filling can be prepped a day ahead and refrigerated, which means you can focus on the more delicate work of shaping dumplings when your hands are fresh and patient.
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