Dish

Cepelinai

Cepelinai is a hearty and filling dish that is popular in Lithuania. The dish is made by grating potatoes and mixing them with flour and egg to form a dough. The dough is then filled with ground meat or cheese and boiled in salted water. Cepelinai is usually served with sour cream and bacon bits.

European cuisine› Northern European cuisine› Baltic cuisines› Lithuanian cuisine

Dumplings

Origins and history

Cepelinai has been a staple food in Lithuania for centuries. It is believed that the dish was invented by Lithuanian peasants who wanted to create a filling and nutritious meal using simple ingredients. Today, Cepelinai is enjoyed by people of all social classes and is often served at traditional Lithuanian celebrations, such as weddings and festivals.

Dietary considerations

Cepelinai is a high-carbohydrate and high-calorie dish that is not suitable for people with diabetes or those on a low-carbohydrate diet. It is also not recommended for people with celiac disease or gluten intolerance as it contains wheat flour.

Variations

There are many variations of Cepelinai, including those filled with mushrooms or sauerkraut. Some recipes also call for the addition of bacon or pork fat to the dough.

Presentation and garnishing

Cepelinai is usually served on a plate with sour cream and bacon bits. It is garnished with chopped parsley or dill.

Tips & Tricks

To eat Cepelinai, cut the dumpling in half and add a dollop of sour cream and bacon bits. Eat with a fork and knife.

Side-dishes

Cepelinai is usually served with sour cream and bacon bits, but can also be served with other types of sauce or gravy. It is often accompanied by pickled vegetables or a salad.