Samogitian Pancakes
Samogitian Pancakes, or Žemaičių blynai, are a delicious and hearty lunch or dinner option. These Lithuanian potato pancakes with meat filling are crispy on the outside and savory on the inside, making them a perfect comfort food. Try them out and enjoy a taste of traditional regional Lithuanian cuisine right at home!
Equipment
- Potato Masher
- Large Frying Pan
Ingredients
- 700 g (1.5 lb) raw potatoes or 1 530g (1lb) cooked (boiled) potatoes
- 1 egg small
- 1.5 tablespoon all-purpose flour
- 1.5 tablespoon potato starch or corn starch
- ½ teaspoon salt
Meat Filling:
- 200 g (0.5lb) raw pork or 120g (4.5 oz) cooked pork, shredded or minced
- 1 small onion very finely chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
To Serve:
- 2-3 tablespoon sour cream or creme fraiche
- fresh dill
Instructions
- IF COOKING POTATOES FROM SCRATCH: Boil unpeeled potatoes in salted water until tender. Drain and leave them to cool down enough to handle. Then peel them before mashing.
- IF COOKING RAW MEAT: If using raw pork, place it in a pot of boiling water with a pinch of salt, a few peppercorns and a bay leaf. Boil the meat until fully cooked through and tender. The internal temperature should reach (195-200 F or 95-99 C). It should shred easily when cooked.
- IF USING GROUND MEAT: Brown the meat on all sides over medium-high heat in a large frying pan. Then reduce heat to low, cover the pan with a lid and cook until very tender (pork mince will take about 15 minutes, whilst chicken and turkey about 6-7 minutes). Drain the meat mixture well to get rid of any excess liquid or fat.
Make Mashed Potato Dough
- Using a potato mashed or a food mill, mash boiled potatoes into thick smooth paste.
- Add an egg, salt, flour and strach and mix well to distribute.
- Knead the potatoes just enough to combine. Add more flour if the mixture feels overly sticky. Set potato dough aside.
Make The Meat Filling
- Heat a little oil and butter in a frying pan. Add the onions and fry them on low heat for 10-15 minutes, until soft and caramelised.
- In the meantime, shredd the meat very finely. You may use two forks to pull away the strands of meat, then cut them into small bits using a sharp knife. ALternatively, you can place the meat strands into a food processor and pulse it to chop the finely. If you cooked ground meat, make sure to drain it of any excess liquid or fat.
- Place the meat and sauteed onions into a large mixing bowl. Season with salt and peper and mix well to combine.
Assemble and Cook
- Divide the potato dough into large handfuls and flatten the dough in the palm of your hand (cold wet hands prevent the dough from sticking).
- Place 1.5-2 tablespoon of meat filling in the centre and encase it fully in the potatoes. Shape, mould and flatted the pancakes into either round disks or ovals. Place the Samogitian Pancakes on a very well floured surface as you shape them.
- Melt 2 tablespoon of oil and 1 tablespoon or butter in a large frying pan on medium heat. Fry the pancakes for 6-7 minutes on each side, until golden brown and fully warmed through.
- Serve with a generous dollop of sour cream and a sprinlling of fresh dill on top.
Notes
- For the best Samogitian Pancakes, use drier types of potatoes and avoid waxy ones. In the UK, try Baking Potatoes, Albert Bartlett Potatoes, or King Edwards Potatoes. In the US, Russet Potatoes are your best bet. Different potatoes will require varying amounts of flour and starch, so adjust accordingly.