recipe adapted from Lithuanian Traditional Foods
Cepelinai, or "zeppelins," are a rather recent Lithuanian tradition. They were begun in the middle of the twentieth century, but their fame spread throughout the country. "Zeppelins" are very filling, and for this reason they are eaten during days of hard work, especially during harvest time. The variety of fillings used makes "zeppelins" adaptable to different times of the year.
2 pounds raw potatoes, peeled and grated
4 cooked potatoes
Salt to taste
1. Put raw potato gratings in a double cheese cloth, and squeeze dry. Save potato liquid, let potato starch settle at the bottom, decant potato liquid, and mix starch with dry potato gratings.
2. Rice boiled potatoes, and add to raw grated potatoes; salt and blend well. (Adding several crushed vitamin C pills at this point can prevent potato discoloration.) Take about 1/2 cup potato mixture and flatten, making a round form. Place a spoonful of filling mixture (recipes below) in center of the round, fold over, seal seam, and make into an oblong shape.
3. Put "zeppelins" into boiling water, and cook for about 30 min., stirring gently.
CEPELINAI FILLINGS
Beef or Pork Filling
Meat-filled cepelinai are served with fried bacon bits or with melted butter and sour cream.
1 onion, finely chopped
9 ounce ground meat (beef, pork, or a mixture of both)
Salt and pepper to taste
1 teaspoon marjoram
Pork is the traditional meat filling for cepelinai—rather fat, cut from the shoulder. A mixture of pork and fat is also used. Sauté onion, and add to the ground meat. Season with salt, pepper, and marjoram. Blend well.
Cottage Cheese Filling
Farmer's cheese cepelinai are eaten with melted butter, sour cream, or fried bacon bits.
9 ounces farmer's cheese
1 ounce bacon, finely chopped and fried
1 ounce butter
1 tablespoon sour cream
1 egg, beaten
Salt to taste
1/2 teaspoon French tarragon or peppermint
Blend farmer's cheese with fried bacon, add butter, sour cream. egg, salt, and herbs. Mix well.
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