Lithuanian Potato Dumplings with Meat Filling

Ingredients

• 6 large potatoes, peeled and grated (about 4 cups / 900g) 6 large potatoes, peeled and grated (about 4 cups / 900g)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried dill 1/2 teaspoon dried dill
• 1/2 onion, finely chopped 1/2 onion, finely chopped
• 250g ground pork 250g ground pork
• 250g ground beef 250g ground beef
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Sour cream, for serving Sour cream, for serving
• Crispy bacon bits, for garnish Crispy bacon bits, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the grated potatoes, flour, salt, and black pepper. Mix well until the mixture forms a dough-like consistency.
2. 2.
   In a separate bowl, combine the ground pork, ground beef, chopped onion, minced garlic, garlic powder, dried thyme, dried marjoram, and dried dill. Mix until well combined.
3. 3.
   Take a handful of the potato dough and flatten it in your palm. Place a spoonful of the meat filling in the center and shape the dough into a dumpling, resembling a zeppelin. Repeat with the remaining dough and filling.
4. 4.
   Bring a large pot of salted water to a boil. Carefully add the dumplings to the boiling water and cook for about 20-25 minutes, or until the dumplings float to the surface and are cooked through.
5. 5.
   Remove the cooked dumplings from the water using a slotted spoon and serve hot with a generous dollop of sour cream and a sprinkle of crispy bacon bits on top.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out any excess moisture from the grated potatoes before mixing them with the flour to prevent the dumplings from becoming too wet.
• Ground meat — Use a combination of pork and beef for the best flavor and texture in the meat filling.

Tips & Tricks

• To make the dumplings more flavorful, you can add a small amount of grated cheese to the meat filling.
• For a vegetarian version, replace the meat filling with a mixture of sautéed mushrooms, onions, and garlic.
• If you prefer a lighter version, you can steam the dumplings instead of boiling them.
• Leftover Cepelinai can be refrigerated and reheated in a pan with a little butter for a delicious next-day meal.
• Serve Cepelinai with a side of sauerkraut or pickles to add a tangy contrast to the dish.

Serving advice

Serve the Cepelinai hot, with a generous dollop of sour cream and a sprinkle of crispy bacon bits on top. Accompany the dish with a side of sauerkraut or pickles for a traditional Lithuanian experience.

Presentation advice

Arrange the Cepelinai on a platter, drizzle some sour cream over them, and sprinkle the crispy bacon bits on top. Garnish with a sprig of fresh dill for an attractive presentation.