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!


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:

  • of minced meat (we used pork and beef)
  • Egg
  • Small onion
  • 1 carrot
  • Roll (soaked and impressed)
  • salt / pepper (to taste)


  • Bacon steamed
  • Bacon
  • Onion
  • Sour cream


  1. We grind together the products for the meat mass and we season it with salt and pepper to taste.
  2. 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.
  3. 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.
  4. When all the cepelins are in a pot, we reduce the heat and cook for about 40 minutes under cover.
  5. Serve with selection of toppings from above, according to preferences. We used bacon and onion fried on butter. Bon Appetit!