Lithuanian Cepelinai Dumplings

The first time I made cepelinai, my hands were shaking as I shaped those potato dumplings, worried they'd fall apart in the water. My Lithuanian neighbor had pressed a handwritten recipe into my palm at the farmer's market, insisting I had to try making them myself. What I didn't expect was how the kitchen would fill with the smell of frying bacon and sour cream, or how the dumplings would float to the surface like little golden submarines. That moment—when I pulled one out and bit into it, steam rising from the soft potato and savory meat inside—I understood why she'd been so adamant.

I made these for a potluck last winter and watched my Polish coworker's face light up when she realized what was on the table. She told me cepelinai reminded her of her own grandmother's kitchen, and suddenly we weren't just eating—we were sharing something that bridged our different childhoods. The bacon and sour cream sauce somehow made everything feel warmer in a way that had nothing to do with temperature.

Ingredients

• Starchy potatoes (1.5 kg raw, peeled): These are your foundation—russets or other high-starch varieties hold together beautifully and create that light, almost fluffy texture. I learned the hard way that waxy potatoes make mushy dumplings.
• Boiled and mashed potatoes (2 medium): The cooked potato adds moisture and helps bind everything, preventing the dough from becoming grainy or tough.
• Salt (1 tsp): Essential for seasoning the dough itself, not just the filling.
• Potato starch (1 tbsp, optional): This is your insurance policy—when you squeeze out all that liquid, starch helps hold it together without making it heavy.
• Ground pork (250 g) and ground beef (150 g): The combination gives you richness from pork and a deeper savory note from beef; mixing them is the secret to avoiding a one-note filling.
• Onion and garlic for the filling: Finely chopped onion should almost disappear into the meat when cooked, while garlic adds a quiet punch that keeps people guessing.
• Bacon or smoked pork belly (150 g, diced): This is what makes the sauce sing—the smokiness and fat create something you can't fake with regular pork.
• Sour cream (300 ml): The cold, tangy contrast to the warm dumplings is non-negotiable.
• Fresh dill (1 tbsp, chopped): A whisper of brightness that ties everything together, though it's optional only if you don't mind a slightly one-dimensional sauce.

Instructions

Squeeze your potatoes like you mean it:

Grate the raw potatoes on the fine side of your grater, then wrap them in cheesecloth or a clean kitchen towel and press out as much liquid as possible—and then press some more. The starch will settle at the bottom of the liquid you've squeezed out, so let it sit for a few minutes before pouring off the water and saving that starch.

Build your dough base:

Combine the squeezed grated potatoes with your mashed boiled potatoes, salt, and that reserved starch, mixing until it feels cohesive and holds together when you squeeze it in your fist. If it's still too wet, add a little more starch, but go slow—this dough should feel soft, not dense.

Make your filling:

Mix the pork and beef with finely chopped onion, minced garlic, salt, and pepper until everything is evenly distributed and the mixture holds together lightly. The onion should be small enough that it almost vanishes into the meat.

Shape with wet hands:

Wet your hands with cold water and take a portion about the size of a large egg, flattening it into a thin patty in your palm. Place a heaping tablespoon of filling in the center, then fold and shape the potato dough around it, sealing it completely into an oval dumpling that looks almost like a small football.

Cook gently in simmering water:

Bring a large pot of salted water to a gentle simmer—not a rolling boil, which breaks them apart—and carefully slide in the dumplings in batches so they have room to move. They'll sink at first, then float to the surface after 25–30 minutes, when they'll feel firm to the touch.

Build your sauce while they cook:

Fry the diced bacon over medium heat until the edges are crisp and the fat has rendered, then add your chopped onion and sauté it in that bacon fat until it's golden and soft. Stir in the sour cream and dill, then heat it gently without letting it boil, which would make it separate.

Plate and serve:

Transfer the hot dumplings to a serving bowl or plate, then ladle that bacon and sour cream sauce generously over the top.

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There's a moment when you pull the first dumpling out of the water and see it floating there, perfectly cooked and sealed, that you realize you've done something real. It's not fancy or trendy, but it's substantial and honest, the kind of food that makes people sit down and slow down.

Shaping Secrets

The shaping takes practice, and honestly, your first batch might look a little lumpy, but it doesn't matter—taste always wins over aesthetics. Keep your hands wet but not dripping, and work quickly so the dough doesn't dry out. If you find the dough is getting too soft to handle, pop it in the fridge for 10 minutes to firm up.

Filling Variations

While the pork and beef combination is traditional, you can experiment: try all pork for a milder flavor, all beef for something richer, or swap in sautéed mushrooms and caramelized onions if you're going vegetarian. I've even done a half batch with ground chicken mixed with herbs when I was feeding someone trying to eat lighter. The potato shell is forgiving enough to hold whatever you want to fill it with.

Make Ahead and Freezing

Shape your dumplings ahead of time and freeze them on a baking sheet before transferring to a freezer bag—this is why I love making these in batches. You can cook them straight from frozen, adding just 5–10 extra minutes to the cooking time, and they taste exactly the same as fresh. Even the sauce can be made a day ahead and gently reheated.

• Freeze uncooked dumplings on a sheet pan before bagging them so they don't stick together.
• Cooked dumplings can be stored in the refrigerator for up to 3 days and reheated gently with a splash of water.
• The sauce is best eaten fresh, but it will keep refrigerated for 2 days if you need to plan ahead.

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These dumplings are one of those recipes that reminds you why people have cooked the same way for generations—because some things just work. Make them once and you'll understand why my neighbor was so insistent that day at the market.

Recipe Questions & Answers

→ How do I prevent the dumplings from breaking during cooking?

Ensure the dough is well-bound by squeezing excess moisture from the grated potatoes and adding potato starch if needed. Gently simmer the dumplings instead of boiling vigorously to maintain their shape.

→ Can I make the filling without pork?

Yes, you can substitute all the meat with beef or create a vegetarian version using sautéed mushrooms and onions for a flavorful alternative.

→ What is the purpose of the reserved potato starch liquid?

The liquid settles starch at the bottom which helps bind the dough, providing structure and preventing the dumplings from falling apart.

→ How should the bacon sauce be prepared?

Fry diced bacon until crisp, then sauté onions until golden before stirring in sour cream and fresh dill. Heat gently without boiling to preserve creaminess.

→ Are there gluten concerns with this dish?

The dish is naturally gluten-free but check store-bought ingredients like potato starch and sour cream for potential cross-contamination.

→ What cooking times are recommended for the dumplings?

Simmer the dumplings gently for 25–30 minutes or until they float and feel firm when touched with a slotted spoon.