Zeppelins, also
called cepelinai, are a traditional Lithuanian dish made of grated potatoes
stuffed with minced meat or cottage cheese. They are named for their
zeppelin-like shape. Here is a recipe to make them at home:
Lithuanian Zeppelins
(Cepelinai) Recipe
Ingredients (Serves 4-6)
For the dough:
·
6-8 large
potatoes (about 2 kg)
·
1-2 medium
potatoes (for binding)
·
1 tsp salt
For the filling:
·
300 g minced pork
(or a mix of pork and beef)
·
1 small onion,
finely chopped
·
Salt and
pepper to taste
For serving:
·
Sour cream
·
Crispy fried
bacon cubes (optional)
· Chopped fresh dill (optional)
Instructions
Prepare potatoes:
Peel all potatoes.
Grate 6-8 of them using a fine grater or food processor.
Place the grated
potatoes in a cheese cloth or a clean kitchen towel and squeeze out as much
liquid as possible.
Keep the potato
starch that settles at the bottom of the liquid.
Grate the remaining
1-2 potatoes and mix them with the squeezed grated potatoes.
Add the reserved
potato starch and salt.
Mix well until you
get sticky dough.
Prepare the filling:
Put the ground meat,
chopped onion, salt and pepper in a bowl. Mix well.
Form the zeppelins:
Take a handful of
potato dough (about the size of a tennis ball) and flatten it in your hand.
Place a spoonful of
the meat filling in the centre.
Carefully wrap the
dough around the filling and form it into an oval or zeppelin-like shape.
Seal the edges well
so that the filling does not leak out.
Cook the zeppelins:
Bring a large pot of
salted water to a boil.
Carefully add the
zeppelins one at a time to the water.
Do not overcrowd the
pot.
Simmer for about 20-25 minutes or until the zeppelins float to the surface and are cooked through.
Serve:
Remove the zeppelins
with a slotted spoon and drain briefly.
Serve hot with a
dollop of sour cream, crispy bacon pieces and a pinch of fresh dill.
Enjoy your homemade Lithuanian zeppelins! They are hearty, comforting and perfect for a traditional meal.
