So here is another classic of Lithuanian cuisine! It is as famous here as pierogi in Poland – and as good! So go for it and enjoy them.
They might take a bit of practice but remember it is practice that makes a master!
Ingredients:
Potato dough:
- 1.5 kg of flour potatoes
- 1 onion
- 1 egg
- salt / pepper (to taste)
- 1 tablespoon of potato starch (second spoon optional)
Meat stuffing:
- 05.kg of minced meat (we used pork and beef)
- Egg
- Small onion
- 1 carrot
- Roll (soaked and impressed)
- salt / pepper (to taste)
Garnish:
- Bacon steamed
- Bacon
- Onion
- Sour cream
Method:
- We grind together the products for the meat mass and we season it with salt and pepper to taste.
- We grate potatoes and onions on small meshes. Press it with gauze or add a tablespoon of potato starch. Season with salt and pepper to taste. Add a beaten egg and mix everything together.
- On the palm of our hand we form a sphere of a size of a medium apple and then we flatten it. In the middle we put the stuffing and wrap in a potato dough forming the cepelin and we put it immediately in a boiling, salted water with the addition of a tbs of potato starch.
- When all the cepelins are in a pot, we reduce the heat and cook for about 40 minutes under cover.
- Serve with selection of toppings from above, according to preferences. We used bacon and onion fried on butter. Bon Appetit!
