Lithuanian Cepelinai Dumplings (Printable)

Grated potato dumplings with seasoned pork-beef filling and a rich sour cream bacon sauce.

# What You'll Need:

→ 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, for binding)

→ 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 bacon or smoked pork belly, diced
12 - 1 small onion, finely chopped
13 - 1¼ cups sour cream
14 - 1 tablespoon fresh dill, chopped (optional)

# Step-by-Step:

01 - Grate raw potatoes finely, then place in cheesecloth or clean towel and squeeze out excess liquid. Set aside liquid and allow to stand; pour off water and reserve the potato starch sediment.
02 - Combine squeezed grated potatoes, mashed boiled potatoes, salt, and reserved potato starch in a large bowl. Mix thoroughly until dough forms; add potato starch if dough is too wet.
03 - Mix ground pork, ground beef, chopped onion, minced garlic, salt, and black pepper until evenly combined.
04 - With wet hands, take dough portions roughly the size of a large egg. Flatten to form a patty and place a generous tablespoon of meat filling in the center. Shape dough around filling into oval dumplings, sealing completely. Repeat with all dough and filling.
05 - Bring a large pot of salted water to a gentle simmer. Gently slide dumplings in batches to prevent sticking. Simmer for 25 to 30 minutes until dumplings float and feel firm.
06 - In a skillet over medium heat, fry diced bacon until crisp. Add chopped onion and sauté until golden. Stir in sour cream and chopped dill. Heat gently without boiling.
07 - Plate dumplings hot and spoon over the bacon and sour cream sauce. Garnish with additional fresh dill if desired.

# Expert Advice:

01 -
  • The contrast between the light, creamy potato shell and the savory, seasoned meat filling is genuinely addictive.
  • That bacon and sour cream sauce transforms something already delicious into something you'll crave on cold nights.
  • Making these becomes a meditative process, the kind of cooking that slows your mind down and makes you present.
02 -
  • The squeezing step isn't optional; soggy dumplings come from potatoes that still hold water, and you want every bit of moisture out.
  • That boiling water needs to stay at a gentle simmer because a rolling boil will break your dumplings apart before they even cook through.
  • Sour cream can separate if it gets too hot, so keep the flame low and stir constantly when making the sauce.
03 -
  • Make the dough just before you plan to shape the dumplings; letting it sit causes the potatoes to release more liquid and makes everything harder to work with.
  • If your dumplings are hesitant to float, it usually means they're either too dense or the water isn't hot enough, so give them another minute or two before worrying.
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