Lithuanian Cepelinai - Zeppelins

Recipe by: Kim July 23, 2018 Pork

Description

Cepelinai were named after the inventor of the zeppelin aircraft, Count Ferdinand von Zeppelin. Lithuaniaâ€™s national dish, which is over 150 years old, was originally called didzkukuliai. They were renamed cepelinai because of their cylinder shape similar to zeppelins. Although cepelinai are common in Denmark, Sweden, Norway and Ukraine, it is one the most typical Lithuanian dishes.

Ingredients

For 20 zeppelins:
1.5 kg raw potatoes
1kg boiled potatoes

For the meat filling:
400g lean ground pork or beef (or both)
1 egg
1 tbsp fresh parsley or 1 tsp dried crushed parsley (optional)
1/2 tsp dried basil (optional)
1/2 cup finely chopped onion
1 large garlic clove finely chopped (optional)
Salt & pepper

Sauce:
1 can of mushroom soup (optional)
10 slices of bacon (approx)
1/2 to 1 cup chopped onion
250 ml milk
3-4 tbsp sour cream

Directions

Peel raw potatoes, put (in batches) in food processor and pulse til consistency is like applesauce (or you can grate by hand into a bowl but use a small grater - it should be mushy in consistency).

Put this potato mush in a cheesecloth or linen tea towel (again in batches) and squeeze out all the moisture - keep liquid so starch can form on the bottom, 1/3 cup of starch has to be added back to the potato mixture.

When all batches are done, add raw potatoes to riced potatoes, add salt to taste, about 1 1/2 to 2 tsp add the starch and mix thoroughly.

Save the left over starch to coat zeppelins when forming with hands.

Take a small portion of potato mixture (about size of lemon) make a flat patty in the palm of your hand, and put in a bit of meat filling, close and pat to form into a football shape if you have leftover starch rub some over the palms of your hands and put over the zeppelin.

If you should run out of meat, just make a round flat patty.

Bring water to a boil; add some salt (use a large stock pot). Carefully put zeppelins in water, bring back to a boil, and cook on medium to low setting, on a gentle boil, til done, about 45 min. When stirring, use the back of a wooden spoon so you don 't break them.

Sauce:
SautÃ© bacon to desired crispness, remove from fry pan, in bacon grease, sautÃ© onions (if not enough grease add some butter).

Add soup and milk. Bring to a boil and simmer a couple of min.

Add bacon and sour cream and serve over zeppelins.

TIPS:
You can improvise yourself a lot here: with meat filling, sauce as well. can be served just with only sour cream. You also can make filling with curd if you wish.

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