Lithuanian dumplings Zeppelins
6 servings
120 minutes
Lithuanian zeppelins are potato patties stuffed with minced pork. Served with sour cream and bacon sauce.
1
Peel 500 g of potatoes and boil until cooked.
- Potato: 2 kg
2
Chop the bacon and fry it until golden brown. Transfer the bacon to a paper towel, leaving the rendered fat in the pan.
- Bacon: 250 g
3
Fry the chopped onion in bacon fat until soft, then add the minced meat and fry until cooked, seasoning with salt and pepper to taste.
- Onion: 2 pieces
- Minced pork: 500 g
- Salt: to taste
- Ground black pepper: to taste
4
Peel the remaining potatoes and grate them finely, then squeeze the juice into a bowl using a towel, do not discard it, and let it sit for 10 minutes. Add lemon juice to the squeezed potatoes and mix, this will prevent them from darkening.
- Potato: 2 kg
- Lemon juice: 1 teaspoon
5
Mash the boiled potatoes with a vegetable mill or a masher. Mix with raw potatoes.
- Potato: 2 kg
6
Carefully drain the potato juice, leaving the settled starch at the bottom. Add this starch to the potatoes, break an egg in, add salt, and mix.
- Potato starch: 1 tablespoon
- Chicken egg: 1 piece
- Salt: to taste
7
Take some potato dough, make a flatbread from it, place filling in the middle and seal it. Shape the pie into a dumpling.
- Minced pork: 500 g
8
In a large pot with cold water, add starch and bring to a boil. Drop the dumplings into boiling salted water and cook for 25 minutes.
- Potato starch: 1 tablespoon
9
Fry the chopped onion in a small amount of vegetable oil until golden, add the fried bacon and sour cream, season with salt and pepper.
- Onion: 2 pieces
- Bacon: 250 g
- Sour cream: 230 g
- Salt: to taste
- Ground black pepper: to taste
10
Pour this sauce over the ready cepelins.