Zeppelins with lard
4 servings
30 minutes
Cepelinai with bacon is a true gem of Lithuanian cuisine, born from rural traditions and becoming one of the most beloved dishes. They are named after their characteristic elongated shape resembling airships. Their base is a tender potato dough that hides a juicy meat filling. Cepelinai are prepared by boiling and then served with a fragrant sauce made from smoked bacon that gives the dish a rich and spicy flavor. Each piece combines the softness of potatoes, the juiciness of meat, and the appetizing aroma of fried bacon. Cepelinai can be served with sour cream, adding a delicate tanginess to them. This dish is not only nutritious but also truly cozy, warming the soul and immersing one in the atmosphere of a home feast.
1
Boil 4 peeled potatoes in boiling water. Cool down.
- Potato: 16 pieces
2
Clean the raw potatoes and grate them on a fine grater, squeeze through cheesecloth, add starch, salt, and mix with boiled potatoes passed through a meat grinder. Finely chop the onion, add spices, and mix with the minced meat.
- Potato: 16 pieces
- Starch: 2 tablespoons
- Smoked salo (pork fat): 150 g
- Sour cream: 2 tablespoons
3
Shape elongated cups from potato mass, place filling inside, and form zrazy in the shape of airships.
- Ground pork: 250 g
- Starch: 2 tablespoons
4
Add finely chopped onion and fry until golden brown. Add sour cream.
- Onion: 3 heads
- Sour cream: 2 tablespoons
5
Carefully drop the dumplings into the boiling salted water one by one, trying to keep the water boiling. Cook for 20-25 minutes.
6
For the sauce, cut the lard into cubes and fry until melted. If desired, the finished cepellini can be fried in vegetable oil. Before serving, drizzle the cepellini with the sauce.
- Smoked salo (pork fat): 150 g
