Potato Dumplings (lithuanian Cepelinai)

Potato dumplings, known as Cepelinai in Lithuania, are a traditional Eastern European dish that is hearty and satisfying. These large dumplings are made with a potato dough and filled with a savory meat filling, then boiled and served with a creamy sauce.

Potato Dumplings (lithuanian Cepelinai)

Ingredients

  • 6 large potatoes, peeled and grated
  • 1 cup all-purpose flour
  • 1 egg
  • 1 teaspoon salt
  • 1 pound ground pork
  • 1 onion, finely chopped
  • 1 teaspoon black pepper
  • 1 cup sour cream
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh dill

Instructions

  1. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
  2. In a large bowl, combine the grated potatoes, flour, egg, and salt. Mix until a dough forms.
  3. In a separate bowl, mix together the ground pork, chopped onion, salt, and black pepper.
  4. Take a handful of the potato dough and flatten it in your hand. Place a spoonful of the meat filling in the center and wrap the dough around it, forming a large dumpling.
  5. Bring a large pot of salted water to a boil. Carefully add the dumplings and cook for 20-25 minutes, or until they float to the surface.
  6. In a small saucepan, melt the butter and stir in the sour cream. Heat gently, but do not boil.
  7. Serve the cooked dumplings with the sour cream sauce and a sprinkle of fresh dill.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
18g
Fat
12g

Supplies

Large pot Clean kitchen towel Large bowl Small saucepan

Tools

Spoon Knife Cutting board

Serving suggestions

Serve the potato dumplings with a side of sautéed cabbage and a glass of cold kefir for an authentic Eastern European meal.

Tips & tricks

Be sure to squeeze out as much liquid as possible from the grated potatoes to ensure the dough holds together during cooking.

Cost

$15