Cepelinai at Home: The Complete Guide to Lithuanian Potato Dumplings

Introduction

Named for their zeppelin-like shape, cepelinai are Lithuania’s beloved potato dumplings, typically filled with savory pork and crowned with a decadent bacon-and-onion sauce and a dollop of sour cream. They’re hearty, rustic, and deeply satisfying—perfect for a weekend cooking project or a celebratory family meal. This tutorial walks you through the traditional method using a combination of raw and cooked potatoes, explains how to get the dough just right, and offers sauce and filling variations, troubleshooting tips, and make-ahead guidance.

By the end, you’ll master the two essential cepelinai skills: extracting starch from raw potatoes to build a cohesive dough and simmering the dumplings gently so they hold their shape.

Prerequisites

• Skill level: Intermediate (grating, squeezing, shaping, and gentle simmering)
• Time: About 2.5–3 hours, including prep, shaping, and cooking
• Yield: 10–12 dumplings (4–6 servings)

Equipment

• Large pot (at least 6–8 liters)
• Box grater or food processor with a fine grating disc
• Cheesecloth, nut milk bag, or very clean tea towel
• Large bowl and colander
• Skimmer or slotted spoon
• Kitchen scale (recommended) or measuring cups
• Cutting board and sharp knife

Ingredients

For the dough:

• 2 kg starchy potatoes (Russet, Idaho, or Maris Piper)
• 400 g (about 3 cups) mashed potatoes, made from the same batch (see steps)
• 2–3 teaspoons fine salt
• Optional: 1–2 tablespoons potato starch (only if needed for structure)
• 1 tablespoon lemon juice or 1/2 teaspoon ascorbic acid (to prevent browning)

For the classic pork filling:

• 500 g ground pork (20% fat ideal)
• 1 medium onion, finely diced
• 1–2 cloves garlic, minced (optional)
• 1 teaspoon salt, 1/2 teaspoon black pepper
• 1/2 teaspoon dried marjoram (optional but traditional)

For the bacon-and-onion topping:

• 150–200 g bacon or smoked pork belly, diced
• 1 onion, thinly sliced
• 200 ml sour cream
• Fresh dill for garnish

Vegetarian filling option (swap for pork):

• 300 g mushrooms, finely chopped, sautéed until dry
• 1 small onion, finely diced, sautéed
• 150 g farmers cheese or dry curd cottage cheese
• Salt and pepper to taste

Step-by-Step Instructions

1) Prep and Parboil Some Potatoes for Mash

• Peel all potatoes. Place peeled raw potatoes in a bowl of cold water with the lemon juice to prevent browning.
• Take about 500–600 g of the potatoes and cut into chunks. Boil in salted water until tender (10–12 minutes), then drain well and mash while hot. Measure out 400 g of mash and set aside to cool. Keep the remaining raw potatoes submerged in the acidulated water.

Why it matters: The mash adds structure and a soft, cohesive texture to the raw potato dough.

2) Grate and Squeeze the Raw Potatoes

• Using a fine grater or food processor with a fine disc, grate the remaining raw potatoes as finely as possible. Work in batches to avoid browning, keeping the ungrated potatoes in water.
• Transfer grated potato to a cheesecloth-lined colander set over a bowl. Twist and squeeze firmly to extract as much liquid as possible. The drier the pulp, the better your dough will hold.
• Allow the extracted potato liquid to sit undisturbed 5–10 minutes. A layer of white starch will settle at the bottom. Carefully pour off the grayish liquid, reserving the white starch sediment.

Pro tip: If the pulp starts to oxidize (turns gray), it’s mostly cosmetic. Keeping everything cold and using lemon/ascorbic acid helps.

3) Make the Potato Dough

• In a large bowl, combine the squeezed raw potato pulp with:
  • The settled white potato starch from the bowl
  • The cooled 400 g mashed potatoes
  • 2–3 teaspoons salt
• Mix thoroughly until homogenous. The dough should be pliable and slightly tacky but not wet. If it’s too wet or slack, knead in 1–2 tablespoons potato starch or squeeze more moisture from additional pulp, if available. If too dry or cracking, add a tablespoon or two of the decanted potato water (not the gray top liquid if very bitter; use sparingly).

Quick test: Poach a walnut-sized piece of dough in gently simmering salted water for 3–4 minutes. If it holds together and tastes cohesive (not gummy), you’re ready to shape. If it breaks apart, add a little more starch and repeat the test.

4) Prepare the Filling

• Pork filling: Mix ground pork with diced onion, garlic, salt, pepper, and marjoram. For extra tenderness, sauté the onion in a bit of fat until translucent and cool before mixing. Chill the filling 15 minutes to firm up.
• Vegetarian filling: Combine sautéed chopped mushrooms and onion with farmers cheese. Season to taste and chill. The mixture should be fairly dry.

Aim for portions of 40–50 g filling per dumpling.

5) Shape the Cepelinai

• Divide the dough into 10–12 equal portions (about 100–120 g each). Keep the bowl and your hands slightly damp to prevent sticking.
• Working one at a time, flatten a portion into an oval disc in your wet palm, about 1 cm thick.
• Place a mound of filling in the center. Fold the dough around it, pinching the seam to seal thoroughly. Smooth and shape into a tapered oval—like a small zeppelin.
• Place on a lightly dampened tray or parchment. Keep shaped dumplings covered with a clean, damp towel while you finish the batch.

Sealing tip: If any filling peeks through, patch with a thin smear of dough. Exposed filling will leak and may cause breakage in the pot.

6) Simmer, Don’t Boil

• Bring a large pot of well-salted water to a strong simmer (not a rolling boil). Optional but helpful: stir in 1 tablespoon potato starch to the water; it can reduce sticking and breakage.
• Using a skimmer, lower 3–4 dumplings into the pot—avoid crowding. After 30 seconds, gently nudge them off the bottom to prevent sticking. Maintain a steady simmer; excessive agitation can rupture the dumplings.
• Cook 20–25 minutes depending on size. They’ll often float before they’re fully done; give them at least 5–7 minutes after floating. Internal temperature near the filling should reach 75°C/167°F for pork.
• Transfer cooked dumplings to a warm platter to drain. Repeat with remaining batches.

7) Make the Bacon-and-Onion Topping

• In a skillet, render diced bacon over medium heat until crisp. Add sliced onion and cook until golden and sweet. Spoon the bacon-onion mixture over the hot cepelinai. Finish with generous dollops of sour cream and a shower of chopped dill.

Alternatives: A simple browned butter with breadcrumbs, or sautéed mushrooms with crème fraîche, also pair beautifully.

Serving and Variations

• Classic plate: 1–2 dumplings per person, topped with bacon-onion sauce, sour cream, and dill. Serve with pickles and a crisp salad to cut the richness.
• Vegetarian: Use the mushroom-cheese filling and top with browned butter and herbs or a mushroom cream sauce.
• Lighter toppings: Skyr or yogurt instead of sour cream; turkey bacon or caramelized onions only.

Flavor twists (respecting tradition): A pinch of caraway in the filling, or finely chopped parsley in the dough (sparingly) can add nuance.

Troubleshooting and Common Pitfalls

• Dough disintegrates in water: Dough is too wet or under-bound. Add a bit more potato starch, squeeze raw pulp drier, and ensure a proper simmer (not boil). Always test-poach a small piece before shaping the full batch.
• Gray dough: Oxidation of raw potato. Minimize by working quickly, keeping potatoes in acidulated water, and mixing immediately. It’s safe to eat though less attractive.
• Filling leakage: Seams not sealed or filling too wet. Chill filling and patch any thin spots on the dumpling before simmering.
• Sticking to the bottom: Nudge dumplings gently after they’re added, keep water gently moving, and add a tablespoon of starch to the cooking water if needed. Avoid overcrowding.
• Gummy texture: Overworked dough or too much added starch. Use only what’s needed after the poach test and mix just until homogenous.
• Falling apart after floating: Floating isn’t a done indicator. Cook for several more minutes to set the dough and fully cook the filling.

Best Practices for Perfect Cepelinai

• Choose the right potatoes: High-starch varieties are essential for structure.
• Squeeze thoroughly: Extracting liquid from grated potatoes is the foundation of a cohesive dough.
• Reuse natural potato starch: The settled white starch is traditional and effective; use commercial potato starch only as a backup.
• Keep it cool: Chill fillings and work with cool dough to make shaping easier.
• Test first: A quick poach test saves an entire batch.
• Gentle heat: A steady simmer protects the dumplings’ integrity.
• Serve hot: Cepelinai are best enjoyed immediately after cooking.

Make-Ahead, Freezing, and Reheating

• Make-ahead (same day): Shape and keep covered with a damp towel in the fridge up to 2 hours. Don’t refrigerate too long, as raw potato can discolor.
• Parboil and chill: Simmer dumplings for 10–12 minutes, cool in an ice bath, drain, and refrigerate up to 24 hours. Finish by simmering 10–12 minutes before serving.
• Freeze: Parboil as above, freeze on a tray until solid, then store in freezer bags up to 2 months. Cook from frozen at a gentle simmer for 18–22 minutes, until heated through.
• Leftovers: Reheat by simmering 5–7 minutes or pan-fry slices in a little butter or bacon fat until crisp on the edges.

Conclusion and Next Steps

You’ve just mastered cepelinai—the cornerstone of Lithuanian comfort food. With practice, you’ll calibrate the dough by feel, shape faster, and finish with your signature topping. Next, explore more Lithuanian classics: kugelis (potato pudding), šaltibarščiai (cold beet soup), and varškės apkepas (curd cheese bake). Or experiment with fillings—try smoked fish with dill, or a caramelized onion and cheese combo. Whatever you choose, you now have the technique to make these “zeppelins” soar.