Lithuanian Cepelinai Dumplings (Print Version)

Classic Lithuanian dish of potato dumplings filled with seasoned pork and beef, served with sour cream and bacon sauce.

# Components:

→ Dumplings

01 - 3.3 lbs starchy potatoes, peeled
02 - 2 medium boiled and mashed potatoes
03 - 1 tsp salt
04 - 1 tbsp 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 tsp salt
10 - ½ tsp black pepper

→ Sauce

11 - 5 oz diced bacon or smoked pork belly
12 - 1 small onion, finely chopped
13 - 1¼ cups sour cream
14 - 1 tbsp fresh dill, chopped (optional)

# Directions:

01 - Grate the raw potatoes finely, then place them in cheesecloth and squeeze out excess liquid. Reserve the liquid and allow the starch to settle; discard the water and keep the starch.
02 - In a large bowl, combine the squeezed grated potatoes, mashed boiled potatoes, salt, and reserved starch. Mix thoroughly until a cohesive dough forms, adding potato starch if the mixture is too wet.
03 - Mix ground pork, ground beef, finely chopped onion, minced garlic, salt, and black pepper until well combined.
04 - With wet hands, take a portion of dough about the size of a large egg, flatten it, place a tablespoon of meat filling in the center, and encase the filling carefully to form an oval-shaped dumpling. Repeat with remaining dough and filling.
05 - Bring a large pot of salted water to a gentle simmer. Carefully add dumplings in batches, avoiding overcrowding. Cook for 25 to 30 minutes until they float and feel firm.
06 - Fry diced bacon in a skillet over medium heat until crisp. Add chopped onions and sauté until golden. Stir in sour cream and dill, heating gently without boiling.
07 - Plate dumplings hot and ladle the bacon and sour cream sauce over them.

# Expert Advice:

01 -
  • They're unforgettable comfort food that tastes like a warm hug from someone who loves you.
  • The crispy bacon sauce is pure indulgence, and somehow makes everything taste better.
  • Once you master the technique, you'll find yourself making them for every gathering and craving.
02 -
  • The first squeeze of potato liquid is where most mistakes happen; commit to it fully or the dough will fall apart in the water.
  • Gentle simmering isn't optional—a rolling boil will break your dumplings into sad potato puddles, and you'll regret it for days.
  • Sour cream must be added off heat and never boiled, or it breaks and your sauce becomes a curdled mess.
03 -
  • Keep a bowl of cold water nearby while shaping; wet hands are your best tool for preventing sticking and sealing the dumplings smoothly.
  • Test one dumpling first by dropping it in the simmering water and watching it cook—if it falls apart, your dough needs more starch or more squeezing.
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