Potato Zeppelins
6 servings
120 minutes
Potato cepelinai is a dish with a rich history that originated in Lithuanian cuisine but gained popularity in Russia as well. They are potato dumplings filled with meat, boiled until soft and served with a fragrant sauce. The tender potato shell envelops the juicy filling, creating a unique combination of textures. The dish has a rich flavor that combines garlic and spicy notes, while added mushrooms and sour cream provide extra depth to the taste. Cepelinai are perfect for family dinners or festive gatherings, offering comfort and enriching traditional gastronomic culture. They can be served with fried onions and cracklings, making them even more appetizing.
1
We are preparing the minced meat. We will add finely chopped garlic, salt, pepper, and marjoram to the pork mince.
- Ground pork: 1 g
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
2
Grate the peeled potatoes on a fine grater (potato grater), like for draniki.
- Potato: 3 kg
3
We squeeze the grated potatoes through cheesecloth. Fold the cheesecloth in two layers. We place the squeezed potatoes in a separate bowl and add one raw egg.
- Chicken egg: 1 piece
4
We let the water obtained from the pressing steep.
5
We pour out the settled water. Starch remains at the bottom, which we add to the grated potatoes, along with pure vitamin C to prevent the potatoes from darkening.
- Potato starch: 1 tablespoon
6
We put a larger pot on the fire.
7
Now we make zeppelins. We take a piece of dough and roll it into a ball. Then we use our fingers to flatten the ball into a patty.
8
Place the minced meat in the center and seal it. Don't forget to wet your hands with water.
9
Add 1 tablespoon of starch to boiling water so the dumplings don't fall apart.
- Potato starch: 1 tablespoon
10
Carefully place the cepelinai in boiling salted water. Wait a couple of minutes and stir gently. After the water boils, reduce the heat to the minimum so that the water barely simmers. Cook for 20-25 minutes.
11
While the dumplings are boiling, we put a pan on the fire. We add diced pork belly. We wait for the fat to render (but not completely), then add finely chopped onion and sauté.
- Pork fatback: 200 g
- Onion: 2 heads
12
Add mushrooms, they can be frozen.
- Mushrooms: 300 g
13
When everything is fried, we add sour cream.
- Sour cream: 3 tablespoons
14
Stir and turn off. Do not let the sour cream boil. But you can also skip the sour cream - it will still be very tasty. You can just drizzle with sour cream. It's up to personal preference.
15
We place the zeppelins on a large plate. We serve the sauce separately.
