Lithuanian Zeppelins - Cepelinai
Meet Lithuania's national dish: hearty, comforting, and unlike anything else you’ve tried. These Lithuanian Zeppelins (or Cepelinai) are tender, handmade Lithuanian Potato Dumplings With Meat Filling, shaped like the airships they’re named after. They’re a true labour of love—and well worth every bite.
Equipment
- Fine Star-Shaped Grater or Powerful Liquidiser
Ingredients
Pork Filling:
- 1 tablespoon neutral oil like vegetable oil
- 1 brown onion finely chopped
- 500 g ground pork pork mince, at least 12% fat
- 1 teaspoon salt
- ½ teaspoon black pepper
- a pinch of garlic powder optional
- 1 teaspoon dried herbs like parsley and oregano
Potato Dough:
- 2.1 kg starchy potatoes approx 420-450g for boiling, the rest grated raw
- 1.5 teaspoon salt
- 1-2 tablespoon potato starch or corn starch
- 1 egg
Instructions
Prepare Potatoes
- Peel all the potatoes. Cut about 20% (approx. 420–450g) into smaller chunks, then boil in salted water until tender.
- Drain and mash thoroughly using a potato masher or ricer. Leave to cool completely.
Make the Meat Filling
- While the potatoes are boiling, heat oil in a frying pan. Add finely chopped onion and sauté over low heat for 5 minutes until soft. Set aside to cool.
- In a large bowl, mix ground pork, sautéed onion, salt, pepper, herbs, and garlic powder (if using). Cover and refrigerate until ready to use.
Grate the Raw Potatoes
- Grate the remaining raw potatoes using the fine side of a box grater (or use a blender/liquidizer, ensuring a smooth puree with no lumps).
- Place the grated mixture into a muslin cloth or clean kitchen towel over a bowl. Squeeze out as much liquid as possible. Let the drained liquid sit for 10–15 minutes — then pour off the water and keep the starch that settles at the bottom.
Make the Potato Dough
- Place the squeezed, grated potatoes in a large mixing bowl. Add the cooled mashed potatoes, egg, salt, 1–2 tablespoon potato starch (or corn starch), and the reserved potato starch from the drained liquid.
- Mix until a smooth, cohesive dough forms—it should be soft but not sticky.
- Bring two large pots of salted water to a gentle boil. Divide the potato dough and meat filling into 10 equal portions.
Shape the Zeppelins
- Flatten a portion of potato dough into your palm.
- Add a meat filling portion to the center, then seal the edges and gently shape into a zeppelin (oval) shape.
- Repeat with remaining dough and filling. Set shaped dumplings on a clean surface.
Cook the Zeppelins
- Carefully lower the zeppelins into the simmering water (do not overcrowd the pot). Gently shake the pot side to side by the handles to prevent sticking.
- Once the water returns to a gentle simmer, cover with a lid and cook for 20–25 minutes.
Serve
- Lift the zeppelins out with a slotted spoon. Serve two per person, topped with traditional sour cream, onion, and bacon sauce. Enjoy!