About
"The voice of passion is better than the voice of reason. The passionless cannot change history." - Czeslaw Milosz
Cepelinai, often referred to as "Didžkukuliai" in Lithuania, is a traditional Lithuanian dish that holds a special place in the country's culinary heritage. These large, potato-based dumplings are beloved for their hearty and comforting nature. Here's a history and general summary of cepelinai:
Cepelinai have a relatively recent history compared to some other Lithuanian dishes. They are believed to have been created in the early 20th century, specifically around the time of World War I, as a response to the scarcity of meat and wheat flour in Lithuania during that period. Potatoes were abundant and became a staple ingredient for many Lithuanians.
The dish is named "cepelinai" because its shape is said to resemble the shape of zeppelins, the airships that were used during World War I and inspired the name.
Cepelinai are a source of national pride in Lithuania, and they have become a symbol of Lithuanian cuisine. They are often enjoyed on special occasions, family gatherings, and holidays. Their preparation can be a labor-intensive process, but the end result is a delicious and satisfying meal that reflects the resourcefulness of Lithuanian cuisine during challenging times in history.
Cepelinai showcase the importance of potatoes in Lithuanian cooking and highlight the country's ability to create flavorful and hearty dishes from simple ingredients.
Serving & Tradition
Tang Yuan is typically eaten hot, either in a sweet ginger broth or plain with a drizzle of honey. Families gather to eat them while praying for happiness, family unity, and a prosperous year ahead. The roundness of Tang Yuan reflects the full moon, symbolizing harmony and reunion.
.jpg)
Cepelinai From Lithuania
Cepelinai, often referred to as "Didžkukuliai" in Lithuania, is a traditional Lithuanian dish that holds a special place in the country's culinary heritage.
Prep time
1.5 hours
Cook time
30 mins
Serves
4
INGREDIENTS
For the Dough:
6 large russet potatoes, peeled and grated
2 cups potato starch (or substitute with all-purpose flour)
1 teaspoon salt
For the Filling:
1 pound (450g) ground pork
1 large onion, finely chopped
Salt and black pepper to taste
For the Toppings:
Sour cream
Crispy bacon bits
Sautéed onions
Small Book Big Flavor Vol. 1 is your essential guide to transforming everyday meals into culinary delights with minimal effort. This compact book reignites the joy of home cooking by offering easy-to-follow recipes and practical tips that infuse bold flavors into your dishes. Whether you're a beginner or an experienced cook, you'll find inspiration in its diverse, globally-influenced ideas, from creamy chicken curry to flavorful pilaf rice. Embrace the art of soulful, memorable home cooking and make every meal an event with this indispensable culinary resource.
Instructions
Hearty stuffed potato dumplings with crispy bacon and sour cream.
Click here for video recipe and story on Instagram
Prepare the Dough:
Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
In a large mixing bowl, combine the grated potatoes, potato starch (or flour), and salt. Mix well to form a dough-like consistency. If the mixture is too dry, you can add a little water to make it pliable.
Prepare the Filling:
In a separate bowl, combine the ground pork, finely chopped onion, salt, and black pepper. Mix thoroughly to create the filling.
Shape the Cepelinai:
Take a handful of the potato dough and flatten it in your hand.
Place a spoonful of the pork filling in the center and fold the potato dough around it to form an oval-shaped dumpling, resembling a zeppelin.
Ensure that the dumpling is well-sealed to prevent the filling from leaking during cooking. Use water to moisten and seal the edges if necessary.
Repeat this process with the remaining dough and filling.
Boil the Cepelinai:
In a large pot, bring salted water to a boil.
Carefully add the cepelinai to the boiling water.
Reduce the heat to a gentle simmer and cook the cepelinai for about 30-40 minutes, or until they float to the surface and become tender.
Serve:
Carefully remove the cooked cepelinai from the pot using a slotted spoon and drain any excess water.
Serve the cepelinai hot.
Top each cepelinai with a generous spoonful of sour cream, crispy bacon bits, and sautéed onions.
Enjoy:
Cepelinai are traditionally served with side dishes like pickles, sauerkraut, or a simple salad to complement the flavors.
_edited.jpg)
