Hearty Lithuanian Cepelinai with Sour Cream Sauce

Name: Hearty Lithuanian Cepelinai with Sour Cream Sauce
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: Russet Potatoes; Salt; Lemon Juice; Ground Pork; Onion; Salt; Black Pepper; Garlic Clove; Sour Cream; Butter; All-Purpose Flour; Dill; Water; Salt; Onion; Bay Leaf

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

Russet Potatoes

8 large, peeled and grated

Salt

1 tablespoon

Lemon Juice

1 tablespoon

For the Filling

Ground Pork

500g

Onion

1 onion, finely chopped

Salt

1 teaspoon

Black Pepper

1/2 teaspoon

Garlic Clove

1 clove, minced

For the Sour Cream Sauce

Sour Cream

200g

Butter

50g

All-Purpose Flour

1 tablespoon

Dill

2 tablespoons, chopped

For the Boiling Broth

Water

2 liters

Salt

1 tablespoon

Onion

1 onion, halved

Bay Leaf

1 leaf

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.

Simmer at medium heat.

Prepare the Sour Cream Sauce

Melt butter, stir in flour, cook for a minute, add sour cream and dill, then cook until thickened.

Use low heat during sauce preparation.

Plating & Serving