 Cepelinai served with sour cream sauce and bacon bits | |
| Type | Dumpling |
|---|---|
| Place of origin | Lithuania |
| Main ingredients | Potatoes, ground meat or dry cottage cheese (curd) or mushrooms |
Cepelinai [1] (lit. "zeppelins"; singular: cepelinas) are potato dumplings made from grated potatoes and stuffed with ground meat or dry curd cheese, or liver, or mushrooms. It has been described as a national dish of Lithuania, [2] [3] and is typically served as a main dish. [1]
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Originally called didžkukuliai, or dumb-bells, they were renamed rather modishly in honour of Count Ferdinand von Zeppelin, pioneer of the rigid airship, in 1900. Cepelinai shape resembles of a Zeppelin airship,. [1] Cepelinai are typically around 10–30 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.[ citation needed ] 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. : grapeshot). It is a part of the cuisine of north-eastern Poland.[ citation needed ]
Similar dishes include Polish pyzy, Swedish kroppkaka, Acadian poutine râpée, Norwegian raspeball, German Kartoffelklöße and Italian canederli.
Cepelinai with ground meat cut open
Large cepelinas served with pork rinds
