Mushroom Cepelinai

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: cauliflower

Sweet potatoes add nutrients and flavor, while cauliflower reduces carbs.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats, while margarine is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in calories and adds creaminess.

smoked meat

🥗Healthier: grilled chicken

💰Cheaper: cooked ham

Grilled chicken is leaner, while cooked ham is often more affordable.

Grate 900 g of raw potatoes and set aside.

Pre-boil 100 g of potatoes and set aside.

Finely chop 250 g of button mushrooms and 2 small onions.

Heat a couple tablespoons of vegetable oil in a pan over medium heat.

Add the chopped mushrooms and stir constantly until they stop releasing water, about 20-30 minutes.

Once mushrooms are cooked down, add the onions and cook until translucent, about 5 minutes.

Add half teaspoon of margarm and half teaspoon of salt, stirring to combine.

Remove from heat and let cool slightly before adding the egg.

Squeeze the grated raw potatoes to remove excess moisture and mix with the boiled potatoes.

Add the egg to the potato mixture and mix until combined to form a dough.

Take a quarter of the dough, flatten it in your palm, and add a forkful of the mushroom filling.

Fold the potato around the filling and seal tightly, shaping into a zeppelin.

Set aside the shaped zeppelins and prepare to boil them.

Heat leftover mushroom filling with sour cream on low heat to create a sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens