Cepelinai

Cepelinai[1] (lit.Tooltip literal translation "zeppelins"; singular: cepelinas) or didžkukuliai are potato dumplings made from grated and riced potatoes and stuffed with ground meat, dry curd cheese or mushrooms. It has been described as a national dish of Lithuania,[2][3] and is typically served as a main dish.[1]

Cepelinai
Cepelinai served with sour cream sauce and bacon bits
TypeDumpling
Place of originLithuania
Main ingredientsPotatoes, ground meat or dry cottage cheese (curd) or mushrooms

The name of cepelinai comes from their shape that resembles of a Zeppelin airship.[1] Cepelinai are typically around 10–20 cm long, although the size depends on where they are made: in the western counties of Lithuania cepelinai are made bigger than in the east. In Samogitia cepelinai are called cepelinā.

After boiling, the cepelinai are often served with sour cream sauce and bacon bits[1] or pork rinds.

In the Suwałki Region, Podlachia, Warmia and Masuria it is known as kartacz (pol.Tooltip literal translation: grapeshot). It is a part of the cuisine of north-eastern Poland.

Similar dishes include Polish pyzy, Swedish kroppkaka, Acadian poutine râpée, Norwegian raspeball, German Kartoffelklöße and Italian canederli.

  • Cepelinai with ground meat cut open
    Cepelinai with ground meat cut open
  • Large cepelinas served with spirgai
    Large cepelinas served with spirgai

See also

References
  1. Jacob, J.; Ashkenazi, M. (2014). The World Cookbook: The Greatest Recipes from Around the Globe, 2nd Edition [4 Volumes]: The Greatest Recipes from Around the Globe. ABC-CLIO. pp. 793–794. ISBN 978-1-61069-469-8. Retrieved November 5, 2016.
  2. Albala, K. (2011). Food Cultures of the World Encyclopedia. Food Cultures of the World Encyclopedia. Greenwood. p. 3-PA226. ISBN 978-0-313-37626-9. Retrieved November 5, 2016.
  3. McLachlan, G. (2008). Lithuania. Bradt Guides. Bradt Travel Guides. p. 61. ISBN 978-1-84162-228-6. Retrieved November 5, 2016.
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