Lithuanian Cepelinai Dumplings (Printable Version)

Classic Lithuanian dumplings with pork filling and a rich sour cream and bacon sauce.

# Ingredient List:

→ Dumplings

01 - 3.3 lbs starchy potatoes, peeled
02 - 2 medium boiled and mashed potatoes
03 - 1 teaspoon salt
04 - 1 tablespoon potato starch, optional

→ 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 teaspoon salt
10 - ½ teaspoon 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 tablespoon fresh dill, chopped, optional

# Step-by-Step Instructions:

01 - Grate raw potatoes finely. Place grated potatoes in cheesecloth and squeeze out liquid. Let liquid settle, pour off water, and reserve potato starch sediment.
02 - Combine squeezed grated potatoes, mashed potatoes, salt, and reserved potato starch in a bowl. Mix until dough forms, adding extra starch if too wet.
03 - Combine ground pork, ground beef, chopped onion, garlic, salt, and pepper thoroughly in a bowl.
04 - With wet hands, shape a portion of potato dough into a patty, place a heaping tablespoon of filling inside, and seal to form an oval dumpling. Repeat with remaining dough and filling.
05 - Bring salted water to a gentle simmer. Carefully add dumplings in batches, avoiding sticking. Cook 25 to 30 minutes until they float and feel firm.
06 - Fry diced bacon over medium heat until crisp. Add onion and sauté until golden. Stir in sour cream and dill; heat gently without boiling.
07 - Plate dumplings hot, topped with bacon and sour cream sauce.

# Expert Advice:

01 -
  • The contrast between pillowy soft potato and deeply seasoned meat filling is genuinely addictive.
  • Once you master the shaping, you'll make batch after batch because they freeze beautifully and taste even better reheated.
  • It's the kind of dish that makes people ask for seconds, then thirds.
02 -
  • The liquid you squeeze from grated potatoes is sacred—let it sit so the starch settles, because that starch is what keeps your dough from being gluey or wet.
  • Don't skip the gentle simmer; a rolling boil will crack your dumplings open and let the filling escape, which I discovered the hard and disappointing way.
  • The dough should feel soft and slightly tacky, not stiff like bread dough—if it feels dry, it'll be tough when cooked.
03 -
  • If you don't have potato starch on hand, just squeeze your grated potatoes extra thoroughly and you'll get enough natural starch from the liquid to bind everything together.
  • The sauce is your make-or-break moment—never let it boil once the sour cream is in, or it will split and separate into sad little flecks.
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