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 dishofLithuania,[2][3] and is typically served as a main dish.[1]
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 |
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.[citation needed]InSamogitia, cepelinai are called cepelinā.
After boiling, the cepelinai are often served with sour cream sauce and bacon bits[1]orpork 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.
Lithuania
 | This Lithuanian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
