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
CEPELINAI (MEAT & POTATO DUMPLINGS)
Try your hand at making these Lithuanian cepelinai - dumplings made with pork or beef mince encased in potato. They take a little effort but are well worth it
Provided by Tomas Lidakevicius
Categories Dinner
Time 1h40m
Yield Serves 4 (makes 8)
Number Of Ingredients 11
Steps:
- Cook the onion and garlic with 1 tsp oil in a frying pan over a medium heat, stirring occasionally, until softened. Remove half the mixture from the pan and put in a large bowl to cool. When cool, add the mince and egg, season well and mix together. Remove the rest of the onions and garlic from the pan and put in another bowl.
- Heat the remaining ½ tsp oil in a frying pan over a medium-low heat and fry the pancetta for a couple of minutes until the fat starts to melt. Tip in the reserved onions and garlic and cook for 8-10 mins until golden. Set aside.
- Take a third of the potatoes, chop each into four and put in a large pan of cold salted water. Bring to the boil and simmer for 15 mins until cooked. Drain in a colander, then leave to steam-dry for 5 mins. Crush the potatoes as smooth as you can with a masher or use a potato ricer.
- Finely grate the remaining raw potatoes using a food processor. Squeeze the grated potatoes through a muslin or tea towel over a bowl to squeeze out as much liquid as possible. Set the bowl of liquid aside and after 5-10 mins it will separate with the potato starch at the bottom of the bowl. Carefully drain off the water, then scrape the starch back into the bowl of raw potatoes. Stir in the citric acid or lemon juice - this will prevent the cepelinai becoming very dark. Add the cooked mashed potato to the raw, add the 2 tbsp potato starch or cornflour, season well and mix to combine.
- Bring a large pan of salted water to the boil. Season the potato mixture and shape into palm-sized 2cm thin cakes. Add the mince mixture and roll between your palms into large egg shapes, packing the potato around the mince tightly - it helps to wet your hands for this. Add them to the simmering water one at a time and cook for 20-25 mins - when they float to the surface they are done.
- To serve, warm up the pancetta mix. Put two cepelinai on each plate, add a dollop of soured cream and top with the pancetta mix and dill.
Nutrition Facts : Calories 851 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 44 grams protein, Sodium 1.5 milligram of sodium
TINGINIO CEPELINAI (CHEESE DUMPLINGS) - LITHUANIAN
Cepelinai are one of the favorite dishes of Lithuania, but are quite labor-intensive to make. You have to grate the potatoes, then squeeze out as much liquid as possible. I was intrigued by recipes of this name that I found in a number of Lithuanian blogs, which literally translates as "Lazyman's cepelinai", and inspired by them, developed this recipe. This recipe is for two adults, two dumplings a person as a main dish, but children would probably just eat one. The texture is very reminiscent of the potato cepelinai, but you can easily make these for dinner. I keep forgetting to time myself, but I'm sure this doesn't take me more than about 30 minutes.
Provided by duonyte
Categories Cheese
Time 45m
Yield 4 dumplings, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, combine the cheese, farina, potato starch, egg and salt. I first stir with a spoon, but then knead it right in the bowl with my hand, to ensure that everything is thoroughly mixed. Cover and let it stand while you make the filling. (Letting it stand about 10 or 15 minutes lets the farina hydrate and I think makes the dough hold together better).
- Saute the onion in the oil in a small saucepan until translucent.
- Add to the remaining filling ingredients in a small bowl. Mix thoroughly.
- Divide into four portions and form into small sausage shapes. Cover.
- Sprinkle two or three tablespoons of potato starch onto a large plate and set aside.
- Fill 2 or 3 quart saucepan with water, add salt, and bring to a boil while making the dumplings.
- Divide the dough into four portions - I do this right in the bowl, just cutting through it with a knife.
- Dampen your hands with cool water before forming each dumpling. Take one portion of the dough and flatten it on the palm of one hand into an oval.
- Place on portion of the filling onto the dough and form the dough around it into an oval shape - it's important to make the exterior very smooth, without any cracks or seams - this will keep them dumplings from splitting as they cook.
- Place the dumpling onto the potato-starch-sprinkled plate and roll it around to dredge in the starch.
- Repeat with the remaining dough and filling.
- When they are all done, carefully place each dumpling into the pot of boiling water. They should fit without crowding or overlapping. If there is any potato starch left on the plate, just scrape it right into the water, as well.
- Let the water return to a boil and reduce it to a slow boil - more than a simmer, but not a full out boil.
- Cook for about 10 minutes after it returns to a boil.
- While these cook, make the sauce.
- Chop the bacon and saute it in a small saucepan.
- As it starts to get translucent, add the mushrooms and butter, and saute until cooked through.
- Remove the dumplings with a slotted spoon, plate and cover with sauce.
- Note1: "Varske" is what we call farmers' cheese in Lithuanian. Tvarog is widely available in many places and is essentially the same. You want to use one that is whole milk or made from not less than 2% milk. Leaner cheese will not hold together as well - probably you would need more potato starch.
- Note2: The mushrooms are not traditional in the sauce, but I like them, and that way I am not using as much bacon. However, you can serve with just melted butter and sour cream, or any similar sauce that you might have in your files. To reduce calories, you can just saute some mushrooms and perhaps have a little sour cream on the side.
- Note3: I've made this with both ground beef and ground pork. I intend to make a cheese filling also, and I think a mushroom filling would also be very good, if you want to keep this vegetarian.
- Note on Servings: We will eat two each, with that making up our entire meal. If you serve with soup, some veggies, etc., in a more usual fashion, you can probably serve 3 or 4 people.
- Cheese filling: Take about 4 ounces of the farmers' cheese and place in a small bowl. Add the minced green top of one scallion, a pinch of salt and about 1 tbl of cooked minced bacon (I just take from the sauce). You might need a little of the bacon grease to help mix it together. Minced mint or tarragon is traditional, but I had none. I mixed it well and divided into six sections. I then divided the dough into six sections. Cheese filled dumplings are traditionally smaller. Make then as above, but form them into round balls - again, the shape is traditional when using a cheese filling. They will take a minute or two less to cook.
Nutrition Facts : Calories 385.3, Fat 24.6, SaturatedFat 14.3, Cholesterol 104.7, Sodium 1044.2, Carbohydrate 25, Fiber 1, Sugar 0.9, Protein 16.1
More about "lithuanian potato meat dumplings cepelinai recipes"
CEPELINAI (LITHUANIAN STUFFED POTATO DUMPLINGS)
From instructables.com
Estimated Reading Time 5 mins
- Liquefying Potatoes. Puree all of your potatoes in the food processor. While you are pureeing the potatoes, every so often puree a citric acid pill with them and stir the mixture; if you do not mix citric acid with your potatoes, they will oxidize and your potatoes will turn brown/pink.
- Squeezing Potatoes. At this point you should have at least 10kg of potato slop (minus the weight of the potato skins). You're going to want to double-up your cheesecloth and lay it over a pot or bowl.
- Straining Potato Juce. Wash your cheesecloth and lay it atop an empty bowl or pot. Strain the potato juice/liquid through the cheesecloth. There should be some yellowy or whitish stuff in the cheesecloth and at the bottom of potato juice/liquid container, add this to your dry potato mixture.
- Fillings for Potatoes. Now, if you haven't already prepared your filling(s), you should mix together at least one of the following lists of ingredients
- Fill a Potato. Set some water to boil in a pot, enough to just cover a whole potato. While your waiting for the water to boil... Gather some of your potato dough in the open palm of your hand so that, when flattened, it should approximately cover your palm.
- Fill More Potatoes. Assemble and roll more Cepelinai until you run out of dough. *to know what filling is in which Cepelinas, you can roll them differently.
- Boil Some Re-formed Potatoes. Boil your Cepelinai for 10-15 minutes. A large pot can old many Cepelinai but you will want to make sure not to overcrowd them because they will be more likely to break apart, they will be harder to get out, the water will be starchier and so the finished Cepelinai will have more of a sticky and unappetizing goo on their exterior.
- Eat Some Deconstructed and Re-formed Potatoes. Your Cepelinai are ready! Serve them with sour cream, chopped green onion. It is traditional to make a sauce out of cream/bacon/onion/mushrooms and top the Cepelinai and/or also to spoon some mixture of finely crumbled bacon/liquid fat over the Cepelinai.
CEPELINAI (POTATO DUMPLINGS) | TASTYCOOKERY
From tastycookery.com
LITHUANIAN CEPELINAI – A COALCRACKER IN THE KITCHEN
From acoalcrackerinthekitchen.com
HOW TO MAKE LITHUANIAN CEPELINAI (ZEPPELIN) DUMPLINGS
From thespruceeats.com
CEPELINAI RECIPE (TRADITIONAL LITHUANIAN FOOD)
From epersianfood.com
POTATO DUMPLINGS (CEPELINAI) | LITHUANIAN RECIPES, CEPELINAI RECIPE ...
From pinterest.com
CEPELINAI - FRRECIPESCENTER.COM
From frrecipescenter.com
LITHUANIAN POTATO-MEAT DUMPLINGS(CEPELINAI RECIPE)
From cookingself.com
LITHUANIAN POTATO RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
LITHUANIAN "CEPELINAI" POTATO & MEAT DUMPLINGS RECIPE ON FOOD52
From pinterest.com
I-LITHUANIAN POTATO-MEAT DUMPLINGS (CEPELINAI) RECIPE
From xh.hiloved.com
CEPELINAI - TOPFRRECIPES.COM
From topfrrecipes.com
LITHUANIAN "CEPELINAI" POTATO & MEAT DUMPLINGS RECIPE ON FOOD52
From pinterest.com
LITHUANIAN CEPELINAI (POTATO-MEAT DUMPLINGS) - COOKIST.COM
From cookist.com
LITHUANIAN KOLDūNAI | MEAT DUMPLINGS [RECIPE] - MY FOOD ODYSSEY
From myfoododyssey.com
LITHUANIAN CEPELINAI POTATO DUMPLINGS | ALL ABOUT CUISINES
From allaboutcuisines.com
CEPELINAI - AUTHENTIC LITHUANIAN RECIPE | 196 FLAVORS
From 196flavors.com
CEPELINAI - HEALTHYRECIPESFR.COM
From healthyrecipesfr.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love