World Cuisines

Cepelinai

Lithuania

The zeppelins: huge airship-shaped dumplings of raw-and-cooked grated potato stuffed with curd or meat, glossed with spirgai bacon-onion sauce. Ingredients: potatoes (raw grated and cooked mashed), curd cheese (varškė) or minced meat, salt; sauce: bacon, onion, sour cream.

What it is

The zeppelins: huge airship-shaped dumplings of raw-and-cooked grated potato stuffed with curd or meat, glossed with spirgai bacon-onion sauce. Ingredients: potatoes (raw grated and cooked mashed), curd cheese (varškė) or minced meat, salt; sauce: bacon, onion, sour cream. Recipe: 1) Grate raw potatoes; squeeze; keep the settled starch — it binds the dough. 2) Mix raw mash, cooked potato and starch. 3) Wrap around filling into 12-cm zeppelins. 4) Lower into salted water; simmer 30 minutes gently. Serve: with spirgai or sour cream, in portions of one (two is ambition). Flavor: dense, potato-deep, bacon-rich. History: cepelinai took their name from Count Zeppelin's airships in the early 1900s; they are Lithuania's national dish and a Sunday labour of love. See also: Šaltibarščiai, Kugelis.

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