Lithuanian Cepelinai Dumplings (Printable)

Classic Lithuanian potato dumplings filled with savory pork and beef, topped with rich sour cream and bacon sauce.

# What You'll Need:

→ Dumplings

01 - 3.3 lbs starchy potatoes, peeled
02 - 2 medium potatoes, boiled and mashed
03 - 1 tsp salt
04 - 1 tbsp potato starch (optional, for binding)

→ Meat Filling

05 - 9 oz ground pork
06 - 5 oz ground beef
07 - 1 small onion, finely chopped
08 - 1 clove garlic, minced
09 - 1 tsp salt
10 - ½ tsp black pepper

→ Sauce

11 - 5 oz bacon or smoked pork belly, diced
12 - 1 small onion, finely chopped
13 - 1¼ cups sour cream
14 - 1 tbsp fresh dill, chopped (optional)

# How to Make It:

01 - Grate the raw potatoes using the fine side of a grater. Place grated potatoes into cheesecloth and squeeze out excess liquid. Let the liquid stand, then pour off water and reserve the potato starch sediment.
02 - In a large bowl, combine squeezed grated potatoes, mashed boiled potatoes, salt, and reserved potato starch. Mix until a cohesive dough forms, adding more starch if necessary.
03 - Mix ground pork, ground beef, chopped onion, minced garlic, salt, and black pepper in a bowl until evenly incorporated.
04 - Moisten hands, take a portion of potato dough about the size of a large egg, flatten it, and place a heaping tablespoon of meat filling at the center. Encase the filling by shaping the dough into an oval dumpling, sealing it completely. Repeat for remaining portions.
05 - Bring a large pot of salted water to a gentle simmer. Add dumplings in batches, avoiding overcrowding, and cook for 25–30 minutes until they float and feel firm.
06 - In a skillet over medium heat, fry diced bacon until crisp. Add chopped onions and sauté until golden. Stir in sour cream and dill, heating gently without boiling.
07 - Plate dumplings hot and generously top with the bacon and sour cream sauce.

# Expert Advice:

01 -
  • These dumplings are impressive enough for guests but honestly, they're made for quiet weeknight dinners when you want something that tastes like home.
  • The bacon and sour cream sauce transforms simple potatoes into something rich and craveable.
  • Once you master the technique, you'll find yourself making them constantly because they freeze beautifully and reheat like magic.
02 -
  • The starch settled at the bottom of the potato water is not optional; it's what keeps these from being gluey little disappointments.
  • A rolling boil will destroy your dumplings, turning them into potato soup with meat floating in it; gentle heat is everything.
  • The dough will seem too wet at first, but trust it; the cooked boiled potatoes are doing important work binding everything together.
03 -
  • Keep your hands wet while shaping the dumplings; the dough won't stick to wet hands but will cling to dry ones, making the whole process frustrating.
  • Don't skip the potato starch or try to substitute it; it's the difference between dumplings and potato mush.
  • Always let the potato starch water settle before using it; the starch sinks to the bottom and that's the good stuff.
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