Lithuanian Zeppelins
Description
The dish is prepared without unnecessary complications. The most important thing in making this dish is to choose the "right" starchy potatoes and knead the proper potato dough. And this doesn't always work out even for experienced cooks. The same potato variety, but purchased in different places, may contain different amounts of starch. But there's nothing to worry about—in this recipe, I have explained everything. The finished dish can be served at the table.
Instructions
- 1
Step 1
First of all, we'll start boiling a quarter of the potatoes in their skins. I had 12 potatoes of approximately the same size, and I'm boiling three of them until cooked.
- 2
Step 2
When the boiled potatoes have already cooled down, peel and grate the remaining potatoes on a dranik shredder.
- 3
Step 3
Then line a colander with a linen towel, place the colander into a bowl, and put the minced potatoes into it. Squeeze the potatoes well, but not completely dry.
- 4
Step 4
Here's how much liquid came out of my potatoes. Don't pour the liquid away! Let it settle, and the starch will sink to the bottom.
- 5
Step 5
Transfer the squeezed potatoes to a bowl, immediately adding the onion grated on the same grater. The onion will prevent the potatoes from darkening, and the zepplins will be light and attractive. Mix well.
- 6
Step 6
Grate the peeled boiled potato on a fine grater.
- 7
Step 7
Add it to the raw potatoes, along with the settled starch (I had very little, so I added another 1.5 tablespoons of starch) and 2/3 teaspoon of salt.
- 8
Step 8
Mix until smooth to obtain the dough for making zeppelins. Bring a small amount of water to a boil and drop a small ball of dough into the boiling water. Cook for 3-4 minutes. If it falls apart, add a little more starch, make a new ball, and cook again—repeat this process until the potato dough ball holds its shape.
- 9
Step 9
Let's prepare the filling. Mix the meat mince, add chopped onion, pepper, and two pinches of salt.
- 10
Step 10
Place a large pot of water on the stove and start shaping the cepelinai. I sprinkle the board with starch, divide the dough into 8 parts. Take a portion of the dough and form a flat round base. Place the meat filling in the center.
- 11
Step 11
Carefully seal the edges of the patty, like a pie. Then, gently pressing with your palm, roll it on the board to form a beautiful zeppelin-shaped airship :)
- 12
Step 12
Place the ready zeppelins on a board covered with plastic wrap. Add one and a half tablespoons of starch to half a cup of water and mix.
- 13
Step 13
Add salt to a saucepan with boiling water and slowly pour in the starch solution in a thin stream, stirring constantly. This results in a sort of liquid kissel.
- 14
Step 14
When it comes to a boil, add the cepelinai. Cook for about 20 minutes after boiling. Do not cook cepelinai over high heat!
- 15
Step 15
Meanwhile, let's prepare the sauce. Chop the bacon and one onion.
- 16
Step 16
We'll fry the bacon until lightly browned, then add the onion. Cook until the onion turns golden, season with salt to taste. At the end, you can add cream or sour cream and bring to a boil. For me, it turns out too rich, so I'll stick with just bacon and onions.
- 17
Step 17
Carefully remove the cooked zeppelins.
- 18
Step 18
Arrange on plates and pour over the sauce made from bacon and onions.