Cepelinai

Cepelinai (Lithuanian Potato Dumplings with Pork Filling)

These blimp-shaped dumplings are a hearty Lithuanian classic: a soft potato dough wrapped around a savory minced-pork filling, boiled and served with sour cream and crispy bacon bits.

Prep

45 min

Cook

30 min

Total

75 min

Serves

4-6

Difficulty

Medium

Recipe ingredients

• •1 kg (2 lb 3 oz) starchy potatoes (e.g., Russet), half for boiling, half for grating
• •100 g (3½ oz) potato starch, or cornstarch as substitute
• •1 tsp salt, for dough
• •400 g (14 oz) minced pork, or half pork, half beef
• •1 large onion, finely chopped, about 100 g / 3½ oz
• •1 tbsp butter, for sautéing
• •0 salt and freshly ground black pepper, to taste for filling
• •150 g (5¼ oz) bacon, cut into small lardons, for serving
• •200 ml (6¾ fl oz) sour cream, for serving

Steps

1. 1 Boil half of the potatoes (500 g / 1 lb 2 oz) in their skins until completely tender, about 20 minutes. Drain, let cool enough to handle, then peel and pass through a ricer or mash until smooth. Set aside to cool.
2. 2 Peel the remaining raw potatoes (500 g / 1 lb 2 oz) and grate them on the fine side of a box grater. Place the grated shreds in a clean kitchen towel and squeeze out as much liquid as possible. Discard the liquid (or save the starch if preferred).
3. 3 In a large bowl, combine the mashed potatoes, grated raw potatoes, potato starch, and 1 tsp salt. Knead with your hands until a smooth, pliable dough forms. If too sticky, add a little more starch; if too dry, add a teaspoon of water. Cover with a damp cloth and set aside.
4. 4 Make the filling: In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced pork, season with salt and pepper, and cook, breaking it up with a spoon, until the pork is fully browned and cooked through, about 8-10 minutes. Remove from heat and let cool slightly.
5. 5 Shape the cepelinai: Lightly wet your hands to prevent sticking. Take a scoop of dough (about ⅓ cup / 80 ml) and flatten it into an oval patty in your palm. Place a generous spoonful of the pork filling in the center. Fold the dough over the filling and carefully seal the edges, shaping into an elongated oval (airship shape). Ensure the filling is completely enclosed and the seam is smooth. Repeat with remaining dough and filling.
6. 6 Bring a large pot of salted water to a boil. Reduce the heat to a gentle simmer (do not let it boil vigorously, as this can break the dumplings). Carefully slide the cepelinai into the water, one at a time. Cook in batches if needed to avoid crowding. Simmer uncovered for 20–25 minutes, until the dumplings float to the surface and the dough is cooked through (no raw potato taste). The filling is already cooked, so the key is the dough.
7. 7 While the cepelinai cook, fry the bacon lardons in a dry skillet over medium heat until crisp, about 5-7 minutes. Drain on paper towels.
8. 8 Remove the cooked cepelinai with a slotted spoon, letting excess water drain. Serve hot, topped generously with sour cream and crispy bacon bits.