mainLithuanian

Cepelinai

Name: Cepelinai
Prep time: 60 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Cuisine: Lithuanian
Ingredients: 1.5 kg Raw potatoes (finely grated); 500 g Boiled potatoes; 500 g Minced pork; 2 pieces Onion; 200 g Smoked pork fat (diced); 200 ml Soured cream; 2 tbsp Potato starch; 1 tsp Marjoram; To taste Salt and pepper

Cepelinai is a classic Lithuanian main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Raw potatoes (finely grated), Boiled potatoes, Minced pork, Onion, Smoked pork fat (diced), Soured cream, Potato starch, Marjoram and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Lithuanian cooking, be sure to also explore our recipe for Kugelis.

Difficulty: hardPrep: 60 minCook: 40 minServes 4

Rate this recipe

Be the first to rate

0 likes

Ingredients

Raw potatoes (finely grated)1.5 kg
Boiled potatoes500 g
Minced pork500 g
Onion2 pieces
Smoked pork fat (diced)200 g
Soured cream200 ml
Potato starch2 tbsp
Marjoram1 tsp
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Grate the raw potato finely and wring it out in a cloth. Collect the liquid in a bowl.

Step 2🥄 Mix

Let the liquid stand ten minutes, pour off the water and stir the settled starch back into the grated potato.

Step 3

Mash the boiled potato and combine it with the grated, adding the starch and salt. The mass should shape without sticking.

Step 4🥄 Mix

Mix the mince with half the finely chopped onion, marjoram, salt and pepper and roll four firm balls.

Step 5

With wet hands take a lump of dough, flatten it on your palm, set the filling in it and seal it into an elongated oval.

Step 6🥄 Mix

Lower them into barely simmering salted water and cook twenty-five minutes. Do not stir; just rock the pot once in the first minute.

Step 7✨ Serve

Render the pork fat with the remaining onion to crackling, spoon it over the cepelinai and serve with soured cream.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Cepelinai carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

Recipe Feedback & Reviews

Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!

Please log in to leave feedback on this recipe.

Community Feedback (0)

No feedback yet. Be the first to share how this recipe turned out!