Ingredients with Measurements:
- 6 large potatoes, peeled and grated
- 1 pound ground pork
- 1 onion, finely chopped
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1/2 cup sour cream
- 1/4 cup butter
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot for boiling
- Mixing bowl
- Grater
- Large spoon or ladle
- Skillet
Step-by-step instructions:
1. In a mixing bowl, combine grated potatoes, ground pork, chopped onion, egg, salt, and black pepper. Mix well.
2. Add flour to the mixture and mix until well combined.
3. Take a handful of the mixture and shape it into an oval-shaped dumpling, about the size of a small potato.
4. Bring a large pot of salted water to a boil. Add the dumplings to the boiling water and cook for about 20-25 minutes, or until they float to the surface.
5. While the dumplings are cooking, melt butter in a skillet over medium heat. Add chopped parsley and cook for 1-2 minutes.
6. Once the dumplings are cooked, remove them from the pot with a spoon or ladle and place them on a serving dish.
7. Drizzle the melted butter and parsley mixture over the dumplings.
8. Serve with a dollop of sour cream on top.
- Time:
Preparation time: 30 minutes
- Cooking time: 25 minutes
Temperature:
- Boiling water
Serving size:
- Makes 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 25g
- Protein: 16g
Substitutions for ingredients:
- Ground beef can be used instead of ground pork.
- Chopped chives or green onions can be used instead of parsley.
Variations:
- Add grated cheese to the potato mixture for a cheesy twist.
- Serve with a tomato sauce or gravy instead of butter and parsley.
Tips and tricks:
- Make sure the potato mixture is well-drained before adding the flour.
- Wet your hands with cold water before shaping the dumplings to prevent sticking.
- To make the dumplings ahead of time, shape them and freeze them before boiling. Boil them straight from the freezer when ready to serve.
Storage instructions:
- Store leftover dumplings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the dumplings in a pot of boiling water for a few minutes until heated through.
Presentation ideas:
- Arrange the dumplings on a large platter and drizzle the butter and parsley mixture over them.
- Garnish with a sprinkle of paprika or chopped chives.
Garnishes:
- Chopped parsley
- Chopped chives
- Paprika
Pairings:
- Serve with a side of sauerkraut or pickles for a traditional Lithuanian meal.
- Pair with a cold beer or a glass of red wine.
Suggested side dishes:
- Sauerkraut
- Pickles
- Roasted vegetables
Troubleshooting advice:
- If the potato mixture is too wet, add more flour until it reaches a dough-like consistency.
- If the dumplings fall apart while boiling, the potato mixture may be too wet or not well-drained.
Food safety advice:
- Make sure the pork is cooked through before adding it to the potato mixture.
- Wash hands and utensils thoroughly before and after handling raw meat.
Food history:
- Cepelinai is a traditional Lithuanian dish that originated in the 19th century. The dumplings are named after the shape, which resembles a zeppelin.
Flavor profiles:
- Savory
- Potato-y
- Meaty
Serving suggestions:
- Serve as a main dish for dinner or lunch.
- Can also be served as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Lithuanian
Taste: Savory, Rich, Meaty, Herbal, Oniony, Potato, Potato-Y