This is a traditional Lithuanian dish which V made for our lunch yesterday. They are called Cepilinai after their "Zepplin" shape. Zepplins were blimps used in WW2 and after. Though the process to make this dish is lengthy, the results are hearty and delicious potato and meat dumplings. Allow 1 hour to complete this meal.
Potato 3 large peeled potatoes for grating 1 large potato for boiling Meat 1 cup ground meat of your choice( or simple cheese if you prefer a vegetarian version) 1/2 teaspoon salt 1/4 teaspoon ground thyme 2 tablespoons chopped parsley 1 egg Mushroom Sauce 1 cup chopped mushrooms 1/2 cup chopped onions 1/4 teaspoon black pepper 1/4 teaspoon salt 1 tablespoon olive oil Sour Cream 1/2 cup sour cream To begin, shred (not grate) the 3 large potatoes into a mixing bowl. Add the pulp to a cheesecloth and squeeze out all excess moisture into a cup. Return to mixing bowl. In a large pan over medium heat, boil 1 potato until tender. Remove and mash with the grated potato pulp in the mixing bowl. To the potato mixture, add the starch from the bottom of the cup (into which the potato juice had been squeezed) to the potatoes.In a separate bowl, combine all ingredients for the meat mixture. To form the Cepelinai, take 1 tablespoon of meat and fold it into a pocket of 3-4 tablespoons of the potato mixture, sealing well. Continue to form Cepelinai until all ingredients are used up. Take a moment to make the mushroom sauce, add all ingredients to a pan over medium heat and cook until tender, 5-8 minutes. Set aside To cook, add formed Cepelinai to a large pot of simmering water, and cook for 20-25 minutes. Remove from boiling water and serve hot with mushroom sauce and sour cream.
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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