Lithuanian Cepelinai Dumplings (Printer View)

Hearty dumplings of grated potatoes filled with seasoned pork and beef, topped with a creamy bacon sauce.

# What You'll Need:

→ Dumplings

01 - 3.3 lbs starchy potatoes, peeled
02 - 2 medium potatoes, boiled and mashed
03 - 1 tsp salt
04 - 1 tbsp 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 tsp salt
10 - ½ tsp 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 tbsp fresh dill, chopped (optional)

# Method Steps:

01 - Grate raw potatoes finely, then place in cheesecloth and squeeze out excess liquid. Allow liquid to stand, discard water, and collect potato starch settled at the bottom.
02 - Combine squeezed grated potatoes, mashed potatoes, salt, and reserved potato starch in a bowl. Mix until dough forms, adding extra potato starch if needed to achieve cohesion.
03 - In a separate bowl, blend ground pork, ground beef, chopped onion, minced garlic, salt, and black pepper until thoroughly combined.
04 - Wet hands and take a portion of potato dough roughly the size of a large egg. Flatten into a patty and place a tablespoon of meat filling in the center. Encase filling by shaping dough into an oval dumpling, sealing edges completely. Repeat for remaining dough and filling.
05 - Bring a large pot of salted water to a gentle simmer. Carefully add dumplings in batches, ensuring they do not stick. Simmer for 25 to 30 minutes until dumplings float and feel firm to the touch.
06 - In a skillet over medium heat, fry diced bacon until crisp. Add chopped onion and sauté until golden. Stir in sour cream and dill, warming gently without boiling.
07 - Plate dumplings hot and drizzle with bacon and sour cream sauce. Garnish with extra dill or chives if desired.

# Expert Advice:

01 -
  • The contrast between fluffy potato and savory meat filling is genuinely addictive, especially when the sour cream sauce hits warm from the pan.
  • They're easier to master than they look, and once you nail the sealing technique, you'll want to make them constantly.
  • The bacon-cream sauce is luxurious enough to feel special but simple enough that nothing can go wrong.
02 -
  • The potato liquid you reserve is essential—don't skip it or throw it away; that starch is what keeps the dough from becoming gluey.
  • Test one dumpling before committing all of them to the pot; if it falls apart, your dough needs more starch or more squeezing of the potatoes.
  • Never let the water boil hard; a gentle simmer keeps them intact and lets them cook through evenly.
03 -
  • Keep your hands wet while shaping but not dripping—it prevents sticking without making the dough soggy.
  • The reserved potato starch from the grating liquid is always better than store-bought; trust it completely.
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