Hearty Lithuanian Cepelinai with Sour Cream Sauce
Traditional Potato and Meat Dumplings
Discover the rustic flavors of Lithuania with these hearty, meat-stuffed potato dumplings, served with a tangy sour cream sauce.
- 2 h 30 min
- 4
- Advanced
Ingredients
For the Potato Mixture
For the Filling
For the Sour Cream Sauce
For the Boiling Broth
Preparation
Preparing the Potato Mixture
Grate Potatoes
Grate the potatoes and mix with 1 tablespoon of lemon juice to prevent browning.
Drain Potatoes
Drain and squeeze out excess moisture through a fine cheesecloth.
Thoroughly dry the grated potatoes to prevent the cepelinai from falling apart.
Combine and Set Aside
Mix the dry potato mass with salt and set aside.
Preparing the Filling
Combine Filling Ingredients
In a bowl, combine ground pork, finely chopped onion, minced garlic, salt, and pepper.
Mix Thoroughly
Mix thoroughly until well incorporated.
Shape Meatballs
Divide and shape into small meatballs.
Cooking Process
Form the Dumplings
Take a handful of potato mixture, flatten it, place a meatball in the center, and seal it completely with more potato mixture.
Boil the Dumplings
In the boiling broth (water, salt, onion, bay leaf), gently add the dumplings and simmer for 25-30 minutes.
Prepare the Sour Cream Sauce
Melt butter, stir in flour, cook for a minute, add sour cream and dill, then cook until thickened.
Plating & Serving
Hearty Lithuanian Cepelinai with Sour Cream Sauce
Hearty Lithuanian Cepelinai with Sour Cream Sauce
Plating & Serving
Arrange dumplings on a warm plate, drizzle with sour cream sauce, and sprinkle with fresh dill.