Cepelinai (Potato Dumplings) with Meat Filling

This recipe is a celebration of Lithuania’s rich culinary heritage, where simple yet robust ingredients come together to create a dish that warms the soul. Immerse yourself in the Lithuanian way of savoring life with these substantial and flavorful dumplings.


For Potato Dough:
  • 4 large potatoes, peeled and grated
  • 2 cups potato starch
  • 1 teaspoon salt
For Meat Filling:
  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 1 onion, finely chopped
  • Salt and pepper to taste
For Topping:
  • Smetana (sour cream)
  • Crispy bacon bits
  • Chopped fresh parsley for garnish


  1. Prepare Potato Dough: Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture. In a large bowl, combine grated potatoes, potato starch, and salt. Mix well to form a pliable dough.
  2. Make Meat Filling: In a separate bowl, mix together ground pork, ground beef, chopped onion, salt, and pepper.
  3. Assemble Cepelinai: Take a handful of potato dough, flatten it in your palm, and add a spoonful of the meat filling in the center. Carefully encase the filling with the potato dough, forming a large dumpling (cepelinas).
  4. Cook Cepelinai: Boil a large pot of salted water. Gently place the cepelinai into the boiling water and cook until they float to the surface, indicating they are cooked.
  5. Serve: Plate the boiled cepelinai and top with a generous dollop of smetana. Sprinkle crispy bacon bits and chopped fresh parsley over the top.

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