Lithuanian Potato-Meat Dumplings (Cepelinai) | Gluten Free Potato Dumplings Recipe

Peel the potatoes.

Take 4 medium size potatoes, cut in smaller pieces.

Cover with water and boil until soft.

Drain, mash, set aside to cool.

Grate the remaining potatoes with potato grater.

Grate 3 onions in between.

Place mesh strainer over empty pot.

Place a cheesecloth over strainer.

Pour part of the grated potato mix into the cheesecloth.

Squeeze the mix until barely moist.

Allow the potato juices to rest for 5 min.

Slowly pour away the potato juice from the pot, keep the layer of potato starch that has settled on the bottom of the pot.

Add the potato starch from the bottom of the pot to extracted potato mix.

Add cooled mashed potatoes to the mix.

Knead the mix until well combined.

For the filling combine ground beef, pork, egg, pepper, salt, chopped garlic, nutmeg.

Take a half-cup size of the potato dough and flatten.

Add a spoonful of the meat filling.

Fold and seal the dough (make sure it is well sealed).

Roll into your palms to make a smooth shape of a zeppelin.

Bring water to a boil in a large stockpot.

Add salt.

Carefully lower the zeppelins into the boiling water.

Do NOT stir.

Cover the pot and bring water to a boil again.

When water starts boiling, reduce heat to medium.

Stir gently with wooden spoon.

Boil until the meat inside is cooked through (about 45 min.).

While the zeppelins are boiling, prepare the gravy.

Cut bacon into lardons, slice mushrooms, chop onions.

Heat a skillet, add couple tablespoons of oil.

Add bacon, cook for 2 min.

Add mushrooms and onion, cover and cook another 4 min.

Remove cover.

Cook until onions are translucent and mushroom become golden.

Add salt and pepper to taste.

Carefully remove the zeppelins from the pot with slotted wooden spoon.

Serve the zeppelins with the gravy (add sour cream to boost the flavor).

Equipment Needed

Dietary

Allergens