Cepelinai Delight: Crafting Lithuanian Potato Dumplings

Dish recipes: Cepelinai
Photo from pinterest.com

Embark on a culinary journey to Lithuania with our Cepelinai recipe. These hearty potato dumplings are a staple in Lithuanian cuisine, promising a flavorful experience that transcends borders.


4 large potatoes, peeled and grated (lb: 2.2, kg: 1)

2 cups raw potatoes, finely grated and drained

1 cup all-purpose flour (lb: 0.44, kg: 0.2)

1 egg

Salt to taste

1/2 kg ground meat (pork and beef mixture)

1 onion, finely chopped

Sour cream and bacon bits for serving


Combine grated potatoes, drained raw potatoes, flour, egg, and salt in a large bowl to form a dough. Take a handful of the dough, flatten it, and add a spoonful of the meat mixture in the center. Enclose the filling, shaping the dumpling into an oval. Boil the cepelinai in salted water until they float to the surface. In a pan, sauté chopped onions until golden brown. Serve cepelinai hot, topped with sautéed onions, a dollop of sour cream, and bacon bits.


Cepelinai are best enjoyed piping hot, showcasing the comforting blend of potato and savory meat. The creamy sour cream and crispy bacon add a delightful finishing touch.

Cepelinai are not just dumplings they are a celebration of Lithuanian culinary heritage, offering a symphony of textures and flavors in every bite.