Save to Pinterest My grandmother's kitchen in Vilnius always smelled like potato starch and wood smoke when she made cepelinai. I watched her grate potatoes with such practiced efficiency that I thought it was magic, the way her hands moved without hesitation while clouds of starch rose into the air. Years later, trying to recreate that dish in my own kitchen, I realized it wasn't magic at all—it was muscle memory built from decades of preparing this Lithuanian treasure for family dinners and celebrations.
I made cepelinai for the first time after my sister moved to London, wanting to send her a taste of home through a recipe written in the margins of my notebook. She told me later that the smell alone brought back every family dinner we'd ever shared, and something about that made me understand why my grandmother never rushed through the grating step—she was putting time and intention into every single dumpling.
Ingredients
- Starchy potatoes (1.5 kg raw, peeled): Use russets or similar high-starch varieties that grate smoothly and hold together without crumbling; they're what gives cepelinai its authentic, slightly dense texture.
- Boiled and mashed potatoes (2 medium): These add binding power and moisture to balance the raw potatoes, preventing your dough from becoming too gluey.
- Salt (1 tsp for dough): Taste as you go here—potato dough can handle more salt than you'd expect without tasting overly seasoned.
- Potato starch (1 tbsp, optional): If you can find it, use it; if not, squeezing your potatoes until your hands hurt works just as well.
- Ground pork and beef (250 g and 150 g): The combination gives the filling depth; if you only have one, use 400 g total and the dumpling will still sing.
- Onion and garlic (finely chopped and minced): These get cooked into the raw meat mixture, so chop them small enough that they disappear into the filling.
- Black pepper (½ tsp): Freshly cracked tastes noticeably better here than pre-ground.
- Bacon or smoked pork belly (150 g, diced): This is the soul of the sauce, so don't skip it or substitute with regular bacon—you want that deep, smoky flavor.
- Sour cream (300 ml): Full-fat is non-negotiable; thin or low-fat versions break apart when heated.
- Fresh dill (1 tbsp, chopped): A small handful is enough, and it brightens everything without overpowering.
Instructions
- Drain the raw potatoes like your life depends on it:
- Grate your peeled potatoes on the fine side of the grater directly into a clean towel or cheesecloth, then squeeze with all your might until your forearms burn a little. The starch that settles at the bottom of the reserved liquid is liquid gold for binding, so let it sit undisturbed for a few minutes before pouring off the water.
- Build your dough foundation:
- Combine the squeezed grated potatoes with your mashed boiled potatoes, salt, and that reserved starch in a large bowl. Mix gently but thoroughly until it feels like a cohesive dough; if it's still too wet, add more starch bit by bit.
- Season the meat mixture thoroughly:
- Combine ground pork, ground beef, finely chopped onion, minced garlic, salt, and pepper in a separate bowl and mix until everything is evenly distributed. Taste a tiny piece if you'd like—yes, it's raw, but you want to catch seasoning issues now.
- Shape with wet hands and a bit of patience:
- Take a portion of potato dough about the size of a large egg, flatten it in your palm, place a generous tablespoon of meat filling in the center, then carefully seal the dough around it by folding and pinching until no meat peeks through. The oval shape comes naturally if you just cup your hands and smooth it out gently.
- Cook gently in barely simmering water:
- Bring a large pot of salted water to a gentle simmer—a rolling boil will tear your dumplings apart. Slide them in a few at a time, stir gently with a wooden spoon to prevent sticking, and cook for 25 to 30 minutes or until they float and feel firm to the touch, not mushy.
- Make the sauce while dumplings cook:
- Dice your bacon and fry it in a skillet over medium heat until the edges crisp and the fat renders. Add finely chopped onion and sauté until golden and soft, then lower the heat and stir in your sour cream and dill gently, never letting it boil or it will separate.
- Serve immediately while everything is hot:
- Transfer your cooked cepelinai to a warm plate and spoon that golden bacon-sour cream sauce generously over the top.
Save to Pinterest The first time I served cepelinai to friends who'd never had it before, I watched them cut into one and taste that savory meat filling surrounded by the delicate potato exterior, and their faces changed. Someone said it tasted like home, even though they'd never been to Lithuania, and I realized that's what this dish does—it makes everyone feel like they belong at someone's table.
The Secret to Tender Dumplings
Temperature control is everything with cepelinai. Too hot and your dumplings crack open before the filling cooks through; too cool and they absorb so much water they become waterlogged. My grandmother used to test the water temperature the old-fashioned way, watching for tiny bubbles that climb lazily to the surface rather than a vigorous boil. If you're using a thermometer, aim for around 180°F (82°C) and resist the urge to increase the heat—patience here pays dividends.
Variations and Flexibility
While the traditional pork and beef filling is classic for a reason, I've made batches with all pork when beef wasn't available, and honestly, they were just as delicious. The beauty of cepelinai is that the potato exterior and sauce carry so much flavor that the filling is more of a supporting player. I've also experimented with half the meat and sautéed mushrooms mixed with caramelized onions for a vegetarian version that surprised everyone, including myself.
Making It Ahead and Storage
Cepelinai are one of those rare dishes that actually improve when you make them a day or two ahead. The flavors meld, and reheating them gently in a low oven brings them back to life beautifully. You can freeze uncooked dumplings on a baking sheet, then cook them straight from frozen by adding about five extra minutes to the cooking time. Refrigerate leftovers in an airtight container and reheat in a 350°F (175°C) oven with a little water or stock to prevent them from drying out.
- Store cooked cepelinai in an airtight container in the refrigerator for up to three days.
- Freeze uncooked dumplings on a baking sheet before transferring to a freezer bag for up to three months.
- Always reheat gently so the potato exterior stays tender rather than becoming tough.
Save to Pinterest Every time I make cepelinai, I'm connected to my grandmother and to everyone who's ever sat at a Lithuanian table. This dish deserves to be made slowly, with attention and care, because it's meant to bring people together.
Recipe Q&A
- → What potatoes are best for Cepelinai?
Starchy potatoes work best as they create a drier dough that holds its shape well during cooking.
- → How do you prevent dumplings from breaking apart?
Ensure grated potatoes are well squeezed and combined with mashed potatoes and potato starch if needed to form a cohesive dough.
- → Can I substitute the meat filling?
Yes, all pork or all beef can be used, or for a vegetarian option, sautéed mushrooms and onions are recommended.
- → How is the sauce prepared?
Dice bacon is fried until crisp, onions are sautéed, then sour cream and dill are stirred in and heated gently without boiling.
- → What is the ideal cooking method for these dumplings?
Simmer dumplings gently in salted water for 25–30 minutes until they float and feel firm to the touch.