Cepelinai

Cepelinai (White Russian Цэпеліны, Lithuanian for " zeppelins " ) or Didžkukuliai ( " large dumplings " ) are filled with minced meat or cottage cheese potato dumplings from Lithuania and are there to the national courts. They are traditionally eaten on holidays and during the time of the potato crop.

Preparation

To prepare potatoes are first partly rubbed raw and dehydrated, partly cooked and crushed. The raw potato juice is left to stand until the starch has settled to the bottom. For the filling, either raw minced pork with stewed onions, salt, pepper and marjoram is mixed ( depending on the recipe with cooked rice ) or cottage cheese, egg and butter, seasoned with salt and garlic or mint. Subsequently, raw and cooked potatoes are processed with the strength to form a dough.

Finally, the dough is flattened portions, provided with a little filling and the meat filling into elongated, " zeppelin -shaped " in the curd into round dumplings, shaped, approximately simmer for half an hour in slightly salted boiling water. Serves Cepelinai with a sauce of bacon, onions and sour cream.

Variant

Besides the typical ground beef and Quark Cepelinai is also available with mushrooms, cabbage, ham or fish -filled versions.

• Potato dish
• Eastern European cuisine
• Food and Beverages ( Lithuania)