Lithuanian-Inspired Pork Cepelinai Dumplings
A hearty potato dumpling dish celebrating Lithuania’s famous national comfort food tradition.
Ingredients
For the dumplings
- 1.5 kg floury potatoes
- 2 tbsp potato starch or cornflour
- 1 tsp salt
- 400 g pork mince
- 1 small onion, finely grated
- 1 garlic clove, crushed
- ½ tsp ground black pepper
For the sauce
- 150 g smoked bacon, finely chopped
- 1 large onion, finely chopped
- 200 ml soured cream
- 2 tbsp chopped fresh parsley
Instructions
- Boil half the potatoes until tender, then mash until smooth.
- Grate the remaining raw potatoes and squeeze out excess liquid. Keep the starch that settles at the bottom of the liquid.
- Combine the cooked potato, raw potato, potato starch and salt to form a dough.
- Mix the pork mince with onion, garlic and pepper.
- Take a portion of potato mixture, flatten it in your hand, add a spoonful of filling, and carefully shape it into a large oval dumpling.
- Bring a large pan of salted water to a gentle simmer.
- Cook the dumplings for around 25–30 minutes until firm and cooked through.
- Fry the bacon and onion together until golden, and spoon over the dumplings.
- Finish with sour cream and parsley.
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Notes
These are not delicate little dumplings; they are proper food. One is enough for many people, but in Lithuania they happily eat several. I’ll leave that challenge to the locals!
Nutrition
750
Calories
34G
Fat
14G
Saturates
8G
Sugars
1028G
Salt
35G
Protein
78G
Carbs
10G
Fibre
ⓘ UK Government Reference Intakes (RIs).
