Lithuanian Cepelinai Dumplings (Printable)

Classic Lithuanian potatoes combined with seasoned meat and topped with a rich sour cream and bacon sauce.

# What You Need:

→ Dumplings

01 - 3.3 pounds starchy potatoes, peeled
02 - 2 medium boiled and mashed potatoes
03 - 1 teaspoon salt
04 - 1 tablespoon potato starch (optional, for binding)

→ Meat Filling

05 - 9 ounces ground pork
06 - 5 ounces ground beef
07 - 1 small onion, finely chopped
08 - 1 clove garlic, minced
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper

→ Sauce

11 - 5 ounces diced bacon or smoked pork belly
12 - 1 small onion, finely chopped
13 - 1¼ cups sour cream
14 - 1 tablespoon fresh dill, chopped (optional)

# Step-by-Step:

01 - Grate raw potatoes finely; place in cheesecloth and squeeze out liquid. Set liquid aside to separate starch, then discard water and keep starch at the bottom.
02 - Combine squeezed grated potatoes, mashed boiled potatoes, salt, and reserved potato starch in a bowl. Mix until dough forms; add more potato starch if too wet.
03 - Mix ground pork, ground beef, onion, garlic, salt, and pepper thoroughly in a bowl.
04 - With wet hands, take portion of potato dough (~large egg size), flatten, add a tablespoon of meat filling, and carefully envelop to form oval dumplings, sealing fully. Repeat for all portions.
05 - Bring large pot of salted water to gentle simmer. Add dumplings in batches, ensuring no sticking. Cook 25–30 minutes until dumplings float and feel firm.
06 - Fry diced bacon over medium heat until crisp. Add onions and cook until golden. Stir in sour cream and dill; heat gently without boiling.
07 - Plate dumplings hot, topped generously with bacon and sour cream sauce.

# Expert Suggestions:

01 -
  • These dumplings are a complete meal in one bite—creamy, hearty, and deeply satisfying in a way that feels like a hug from someone who knows you well.
  • The contrast between the fluffy potato exterior and the seasoned meat filling never gets old, and the bacon-sour cream sauce is simple enough to master but tastes like you've been cooking Lithuanian food your whole life.
  • They freeze beautifully, so you can make a big batch and have comfort food ready whenever you need it.
02 -
  • The liquid you squeeze from raw potatoes is everything—if you skip this step or do it half-heartedly, your dumplings will be waterlogged and heavy, and honestly, they'll fall apart in the water.
  • Don't let your sour cream boil or it will separate and become grainy; keep the heat on medium and stir gently, treating it like you're keeping a secret.
  • The dumplings should float when they're done, but even then, let them cook for another minute or two so the inside gets fully cooked through.
03 -
  • Keep a bowl of water next to your work station when shaping dumplings—wet hands prevent sticking and make the whole process feel less chaotic.
  • If you can't find potato starch at the store, you can make your own by grating potatoes, squeezing them well, letting the liquid sit, and using just the starch that settles at the bottom.
  • The dumplings taste even better the next day when the flavors have settled, so don't be shy about making these a day ahead and reheating them gently in the oven with a little sour cream sauce.
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