LITHUANIAN KUGELIS
This is a Lithuanian dish that my family makes mainly during the holiday season. It goes great with ham or turkey. It is also served in many authentic European restaurants. This recipe is time consuming but well worth the work put into it. This is a 'stick to your ribs' dish and is in no way considered lo-cal or healthy. A dollop of sour cream on top of each piece is a great topping.
Provided by J Sell Sr/Jr
Categories Side Dish Potato Side Dish Recipes
Time 2h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a Dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease. Stir in the onion and cook until softened and translucent. Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. Remove from heat and stir in butter to melt.
- Stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. Pour into a 9x13-inch glass baking dish.
- Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.
Nutrition Facts : Calories 474.7 calories, Carbohydrate 39 g, Cholesterol 148.2 mg, Fat 29.8 g, Fiber 4.6 g, Protein 13.9 g, SaturatedFat 12.8 g, Sodium 450.4 mg, Sugar 5.9 g
LITHUANIAN POTATO-MEAT DUMPLINGS (CEPELINAI)
Steps:
- Gather the ingredients.
- In a large bowl, mix together ground meat, finely chopped onion, the salt, a few grinds of pepper, and the egg until well combined.
- Cover and refrigerate until ready to use.
- Gather the ingredients.
- Add the lemon juice to the raw grated potatoes so they don't turn brown.
- Place them in a fine-mesh cheesecloth or cotton dishtowel, and twist over a large bowl to get rid of the excess water.
- Pour off the water, reserving the potato starch at the bottom of the bowl.
- Unwrap the cheesecloth and place the raw potatoes in the bowl with the potato starch you reserved from the bottom of the bowl.
- Add the cooked riced potatoes, grated onion, and the salt, more to taste. Mix well.
- Put a large stockpot of well-salted water on to boil.
- To form the zeppelins, take about 1 cup of dumpling mixture and pat it flat in the palm of the hand.
- Place 1/4 cup or more of meat mixture in the center and, using slightly dampened hands, fold the potato mixture around the meat into a football shape, sealing well. Continue until both mixtures are used.
- Carefully lower dumplings (in batches if necessary to prevent crowding) into salted, boiling water to which 1 tablespoon of cornstarch has been added (to prevent dumplings from falling apart). Make sure water returns to the boil; reduce the heat to low and continue simmering until the filling is cooked through, 20 to 25 minutes.
- Remove dumplings with a slotted spoon or strainer, drain briefly on a clean dish towel and place on a heated platter.
- Gather the ingredients.
- While the dumplings are boiling, make the gravy. In a medium skillet, fry the bacon and chopped onion until tender.
- Drain and combine with sour cream and black pepper. Thin with 1 to 2 tablespoons milk if necessary.
- Ladle the gravy over the dumplings or pass the gravy at the table.
Nutrition Facts : Calories 738 kcal, Carbohydrate 86 g, Cholesterol 122 mg, Fiber 9 g, Protein 36 g, SaturatedFat 11 g, Sodium 1049 mg, Sugar 8 g, Fat 29 g, ServingSize 6 servings potato-meat dumplings, UnsaturatedFat 0 g
LITHUANIAN POTATO DISH
I received this recipe from my Lithuanian mother-in-law 43 years ago. This dish is as important to my family during the holidays as the Christmas tree.-June Gerdzunas, Mokena, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook bacon and onion; drain. Add butter and stir until melted. Remove from the heat. In a large bowl, whisk the flour, salt, pepper, eggs, evaporated milk and milk until smooth. Stir in the potatoes and bacon mixture., Transfer to a greased 11x7-in. baking dish. Bake, uncovered at 350° for 60-65 minutes or until golden. Serve with sour cream if desired.
Nutrition Facts :
LITHUANIAN KUGELIS
Traditional Lithuanian potato dish served with sour cream, or applesauce. This is one of our eclectic families favorite holiday dishes. This recipe was given to me by my Aunt Pat
Provided by IndyRob
Categories European
Time 2h
Yield 12 , 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a Dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease.
- Stir in the onion and cook until softened and translucent. Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. Remove from heat and stir in butter to melt.
- Stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. Pour into a 9x13-inch glass baking dish.
- Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.
LITHUANIAN KUGELA
Ah, Kugela! The national dish of Lithuania! What celebration would be complete without it? Remember, Kugela is an art, not just a recipe. Experiment with ingredients and techniques to make your own Kugela statement. Serve with a dollop of sour cream, if you like.
Provided by JOENAUJOKAS
Categories Side Dish Potato Side Dish Recipes
Time 1h35m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels. Reserve half of bacon drippings, and set aside. Return skillet to stove; stir onions, and cook until soft and translucent.
- In a large bowl, stir together reserved drippings, bacon, onion, and potatoes. Mix in flour, evaporated milk, and eggs. Season with salt and pepper to taste.
- Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour. Cut into squares, and serve with sour cream, if desired.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 49.7 g, Cholesterol 137.9 mg, Fat 12.1 g, Fiber 5.4 g, Protein 17 g, SaturatedFat 4.6 g, Sodium 436.6 mg, Sugar 6.1 g
LITHUANIAN CEPELINAI: POTATO DUMPLINGS WITH MUSHROOM SAUCE & BACON
Try a taste of this Baltic state's cuisine with these zeppelin-shaped dumplings, filled with pork mince and served with creamy mushrooms
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 1h30m
Number Of Ingredients 16
Steps:
- Divide the potatoes into 2 batches. Chop one batch into large chunks and boil for 15-20 mins until tender, then drain and mash. Finely grate the remaining potatoes using the smallest blade on a grater and tip into a large bowl lined with a clean tea towel. Bring the edges of the tea towel together and squeeze tightly to expel any liquid; keep 2 tbsp of this juice and discard the rest. In another large mixing bowl, add the reserved potato juice, the grated potato, mashed potato and half of the beaten egg. Beat everything together well, season, set aside to cool, then chill while you prepare the filling.
- Mix together the shallot, pork mince, caraway seeds, garlic, remaining egg and some seasoning.
- Mix 1 tbsp of flour into your potato mixture and divide into 8. Dust the work surface with flour and make sure there is flour on your hands too, as the mixture can be quite sticky. Lightly shape the potato dough into flat round patties, approximately 1cm thick. Put 1 heaped tsp of the pork filling in the middle of each patty, then gently pull the dough up and around to encase the pork and form a dumpling. Roll them in your hands to achieve the signature zeppelin shape. Repeat with the rest of the patties and filling.
- Bring a large saucepan of water to a rolling boil, then reduce the heat to a simmer. Carefully lower in the dumplings, cover and simmer gently for 30 mins. Keep an eye on this - the water must not boil or the dumplings won't hold their shape.
- Meanwhile, grill the bacon until crisp, then chop into very small pieces and set aside. To make the sauce, pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer, then season.
- Put 2 dumplings on each plate and pour over the mushroom sauce. Sprinkle the dill and bacon pieces over just before serving with green veg and crusty bread to mop up the sauce.
Nutrition Facts : Calories 488 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.7 milligram of sodium
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