Cepelinai

About This Recipe

Cepelinai are the national dish of Lithuania and a beloved comfort food that dates back centuries. The dumplings are made from a mixture of raw and cooked grated potatoes, giving the dough a distinctive dense yet tender texture. They are traditionally filled with seasoned minced pork and served with a generous topping of sour cream and crispy bacon bits. Every Lithuanian family has its own cherished recipe, making cepelinai a deeply personal symbol of heritage and home.

Ingredients

Serves 4

• 1.5 kgfloury potatoes, peeled
• 300 gcooked mashed potato (from above)
• 400 gground pork
• 1 mediumonion, finely grated
• 1 tspsalt
• 0.5 tspblack pepper
• 200 gbacon lardons
• 200 mlsour cream
• 2 tbspbutter

Instructions

1. 1

   Prepare potato dough

   Boil one-third of the potatoes until tender, then mash. Finely grate the raw remaining potatoes into a bowl lined with a clean cloth. Squeeze out as much liquid as possible. Let the starchy water settle, pour off the water, and add the starch back to the raw potato. Combine raw and cooked potato thoroughly with salt.

2. 2

   Make filling

   Mix ground pork with grated onion, salt, and pepper until well combined.

3. 3

   Form dumplings

   With wet hands, take a large handful of potato dough (about 150 g), flatten into an oval patty. Place 2 tablespoons of pork filling in the center. Carefully wrap and seal the dough around the filling, shaping into a smooth oval about 12 cm long.

4. 4

   Cook dumplings

   Bring a large pot of salted water to a boil. Lower dumplings in gently and cook for 25–30 minutes, turning once. They are done when they float and the dough is cooked through.

5. 5

   Prepare toppings and serve

   Fry bacon lardons in butter until crispy. Plate cepelinai, drizzle with bacon and fat, and finish with generous dollops of sour cream.

Variations

• •

  Curd cheese filling (varškė) instead of pork for a vegetarian version.

• •

  Mushroom and onion filling during Advent fasting periods.

Storage

Cooked cepelinai keep refrigerated for up to 2 days. Reheat by pan-frying in butter until golden.

Frequently Asked Questions