Cepelinai
Cepelinai ( Belarusian Цэпеліны , Lithuanian for “ Zeppelins ”) or Didžkukuliai (“large dumplings”) are potato dumplings from Lithuania filled with minced meat or quark and are among the national dishes there . They are traditionally eaten on public holidays and at the time of the potato harvest.
preparation
To prepare it, the potatoes are first grated raw and drained, then boiled and crushed. The raw potato juice is left to stand until the starch has settled on the bottom. For the filling, either raw minced pork is mixed with steamed onions , salt , pepper and marjoram (depending on the recipe also with cooked rice ) or quark, egg and butter , seasoned with salt and garlic or mint . Then raw and cooked potatoes are processed into a dough with the starch.
Finally, the dough is flattened in portions, given a little filling and shaped into elongated, "zeppelin-shaped" dumplings for the minced meat filling, and round dumplings for the quark filling, which cook for about half an hour in gently boiling salted water. Cepelinai are served with a sauce made of fried bacon , onions and sour cream .
variant
In addition to the typical minced meat and quark cepelinai, there are also varieties filled with mushrooms , white cabbage , ham or fish .
In Poland , the dumplings are as kartacze ( Polish for " grapeshot known", stocked with shot grenade).